Chicken Keema Masala With Rice Recipe

Indian cuisine · 341 calories

About this recipe

Start your day with this hearty Chicken Keema Masala with Rice, a classic Indian breakfast that's bursting with flavor and nutrition. The minced chicken is cooked in a medley of spices like turmeric, coriander, and garam masala, creating a rich and aromatic masala perfect to pair with steamed long-grain rice. This dish is not only delicious but also packs 34g of protein per serving, making it ideal for maintaining energy levels throughout the day. The cooking process is straightforward yet rewarding, with the spices blending seamlessly to create a comforting and satisfying meal. Perfect for a cozy morning at home or impressing guests at brunch, this dish showcases the essence of Indian cuisine and its love for bold flavors.

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • 100 g Catch Ginger Paste
  • 100 g Catch Garlic Paste
  • medium Chilli Green Long
  • 200 ml Mustard Oil
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Everest Garam Masala Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 1 pack (1 kg) 921 Everyday Long Grain Rice

Instructions

  1. 1. Rinse the rice thoroughly under cold water and soak it for 15 minutes.
  2. 2. Heat oil in a pan and add cumin seeds, letting them sizzle for 20 seconds.
  3. 3. Add finely chopped onions and sauté until they turn golden brown, about 5 minutes.
  4. 4. Mix in ginger and garlic paste, stirring continuously for 1 minute to release their aroma.
  5. 5. Add chopped tomatoes and green chilies, cooking until the tomatoes soften and form a paste-like consistency.
  6. 6. Stir in turmeric, red chili powder, coriander powder, and salt, mixing well to combine the spices.
  7. 7. Add the minced chicken to the pan, breaking it up with a spatula, and cook until it changes color, about 10 minutes.
  8. 8. Sprinkle garam masala powder and cook for another 5 minutes to enhance the flavors.
  9. 9. Garnish the chicken keema with freshly chopped coriander leaves and set aside.
  10. 10. In a separate pot, boil water and add the soaked rice. Cook for 10 minutes until the rice is tender.
  11. 11. Drain the rice and serve it alongside the prepared chicken keema masala.