Tamil Nadu Style Chicken Keema With Jeera Rice Recipe

About this recipe

A flavorful, high-protein Tamil Nadu style minced chicken (keema) curry paired with aromatic jeera rice, crafted for an advanced cook seeking authentic taste and balanced nutrition.

Ingredients

• 500 ml Water
• Pcs Chings Masala Chicken Chilli
• 1 kg Basmati Rice
• 500 g Ghee
• - Onion
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Coriander Powder
• 100g Garam Masala
• 20G Curry Leaves
• 250g Coriander
• 10G Salt

Instructions

1. Step 1: Prepare the Jeera Rice. Heat 2 tablespoons of ghee in the rice cooker. Add 1 teaspoon of cumin seeds and let them splutter. Add the soaked and drained basmati rice and sauté for 2 minutes.
2. Step 2: Add 500 ml of water and salt to the rice in the cooker. Cook until the rice is fluffy and fragrant. Keep warm.
3. Step 3: Prepare the Chicken Keema. Heat the remaining 2 tablespoons of ghee in a deep pan or kadai. Add the remaining cumin seeds and let them splutter.
4. Step 4: Add finely chopped onions and curry leaves. Sauté until the onions turn golden brown.
5. Step 5: Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw smell dissipates.
6. Step 6: Add the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook on medium heat until the oil separates from the mixture.
7. Step 7: Add the minced chicken and mix well to coat it with the masala. Cook on medium heat, stirring occasionally, for 10 minutes or until the chicken is fully cooked.
8. Step 8: Sprinkle garam masala and mix well. Garnish with chopped coriander leaves.
9. Step 9: Serve the Chicken Keema hot with the prepared Jeera Rice.