Chicken Keema Masala Breakfast Bowl Recipe

About this recipe

Start your day with the Chicken Keema Masala Breakfast Bowl, a hearty and wholesome Indian dish that combines spiced chicken mince with fragrant basmati rice. This satisfying meal is as flavorful as it is nutritious, delivering 35g of protein to fuel your morning and 128g of carbohydrates to keep you energized. The keema is gently simmered with a medley of Indian spices, creating a rich and aromatic masala that pairs perfectly with the fluffy rice. This one-pan dish is ideal for gym meal prep, offering a balance of nutrients, vibrant flavors, and an easy cooking process. Garnish with fresh coriander for a burst of color and freshness. Perfect for busy mornings or a comforting weekend breakfast, this recipe brings the warmth of Indian cuisine to your table.

Ingredients

• 1 pack (250 g) Venkys Chicken Kheema
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• 100 g Garlic - Single Clove
• loose Ginger
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 850 g Sundrop Heart+ Blended Cooking Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Rinse the rice thoroughly and soak it in water for 15 minutes before cooking.
2. 2. Finely chop the onion, tomato, green chilies, garlic, and ginger for the masala base.
3. 3. Heat 2 tablespoons of cooking oil in a pan and add cumin seeds, letting them splutter.
4. 4. Add the chopped onions and sauté until golden brown, stirring occasionally for even cooking.
5. 5. Stir in the garlic, ginger, and green chilies, cooking until aromatic, about 2 minutes.
6. 6. Add the chopped tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook until the mixture forms a thick paste.
7. 7. Stir in the chicken keema and cook on medium heat, breaking up the mince to avoid clumps.
8. 8. Cover the pan and let it cook for 10 minutes, stirring occasionally to ensure even cooking.
9. 9. Meanwhile, cook the soaked rice in 400 ml of water until tender and fluffy, then set aside.
10. 10. Add garam masala to the cooked chicken keema and mix well, cooking for another 2 minutes.
11. 11. Serve the chicken keema over the cooked rice, garnished with fresh coriander leaves.