Chicken Keema And Masala Rice Bowl Recipe

Indian cuisine · 341 calories

About this recipe

Start your day with a Chicken Keema and Masala Rice Bowl, a delicious and nutritious Indian breakfast option that combines protein-rich ground chicken with aromatic masala rice. The keema is spiced to perfection with a blend of Indian spices, while the rice is light and fluffy, making this dish both hearty and wholesome. With 32g of protein per serving, it’s perfect for fueling your active lifestyle. Cooking this delightful meal is an engaging process, from sautéing the fragrant spices to simmering the chicken and preparing the rice. Serve it hot for a comforting start to your morning or as a satisfying brunch option. Whether you’re craving something savory or looking for a balanced breakfast, this recipe is sure to delight your palate.

Ingredients

  • 100G Chicken Masala (100g)
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • loose Ginger
  • 110 g Unpeeled Garlic Cloves
  • medium Chilli Green Long
  • 50G Suhana Meatmutton
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 200 ml Mustard Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Rinse the rice thoroughly and soak it in water for 10 minutes, then drain and set aside.
  2. 2. Heat 10 ml oil in a pan, add cumin seeds, and sauté until aromatic.
  3. 3. Add finely chopped onions, garlic, ginger, and green chili, cooking until golden brown.
  4. 4. Stir in chopped tomatoes, turmeric powder, and red chili powder, and cook until the tomatoes are soft.
  5. 5. Add the ground chicken, breaking it apart with a spatula, and cook until no longer pink.
  6. 6. Sprinkle Suhana Dal Makhani Spice Mix and salt, mixing well to coat the chicken evenly.
  7. 7. Add 150 ml water and simmer for 10 minutes until the keema is fully cooked and flavorful.
  8. 8. Meanwhile, in another pan, heat 10 ml oil and sauté rice lightly for 2 minutes.
  9. 9. Add 150 ml water and a pinch of salt to the rice, then cover and cook on low heat until the rice is tender and fluffy.
  10. 10. Combine the cooked rice with a handful of chopped coriander leaves and mix gently.
  11. 11. Serve the masala rice alongside the chicken keema in a bowl for a balanced breakfast.