Chicken Keema Masala With Rice Pancakes Recipe

Indian cuisine · 324 calories

About this recipe

Chicken Keema Masala with Rice Pancakes is an ideal Indian breakfast that brings together rich spices and satisfying textures. The chicken keema is cooked with aromatic onions, tomatoes, and a blend of spices, creating a savory and wholesome dish. Served alongside soft rice pancakes, this meal caters to both your protein and carbohydrate needs, making it a balanced start to the day. Preparing the dish is straightforward, with the keema cooked to perfection and the rice pancakes offering a delightful accompaniment. Perfect for breakfast lovers, it combines traditional Indian flavors with a modern twist. Whether for a casual morning or a special occasion, this meal is sure to impress.

Ingredients

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

Instructions

  1. 1. Heat oil in a pan, add cumin seeds and let them splutter for 30 seconds.
  2. 2. Add finely chopped onions, sauté until golden brown, about 5 minutes.
  3. 3. Stir in ginger and garlic paste, cook for 2 minutes until aromatic.
  4. 4. Add chopped tomatoes, cook until soft and pulpy, approximately 5 minutes.
  5. 5. Mix in turmeric, red chili powder, and coriander powder, stir well for 1 minute.
  6. 6. Add chicken mince, sauté on medium heat until fully cooked, about 10 minutes.
  7. 7. Season with salt and garnish with fresh coriander leaves, then set aside.
  8. 8. In a bowl, mix rice flour, water, and a pinch of salt into a smooth batter.
  9. 9. Heat a non-stick pan, pour a ladle of batter, and spread gently into a thin pancake.
  10. 10. Cook each side for 2 minutes until lightly golden, then remove and repeat for remaining batter.
  11. 11. Plate the rice pancakes alongside the chicken keema masala and serve warm.