Chicken Keema Masala With Rice Pancakes Recipe

Indian cuisine · 336 calories

About this recipe

Chicken Keema Masala with Rice Pancakes is a delightful Indian breakfast that combines the rich flavors of spicy chicken mince with soft, fluffy rice pancakes. This dish is perfect for those who enjoy a bold and wholesome start to their day. The keema is made by sautéing minced chicken with aromatic spices, creating a flavorful and satisfying filling. The rice pancakes, made from smooth rice flour batter, complement the keema, adding texture and balance. Packed with 34g of protein and 610 calories per serving, this meal is ideal for fueling your morning with energy and nutrition. The cooking process is straightforward yet rewarding, making it a great choice for intermediate-level home chefs. Whether you're looking for a comforting breakfast or a filling brunch, this recipe delivers on taste and nourishment. Serve it hot and enjoy the fusion of flavors with every bite.

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • medium Chilli Green Long
  • loose Ginger
  • 100 g Garlic - Single Clove
  • 20 g Turmeric Powder
  • 50 g Everest Cumin Powder
  • 100 g Catch Super Garam Masala
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 200 ml Mustard Oil
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Heat oil in a pan and sauté finely chopped onions until golden brown.
  2. 2. Add minced garlic, ginger, and green chilies, cooking for 2 minutes until fragrant.
  3. 3. Mix in chopped tomatoes, turmeric, coriander powder, and cumin powder, cooking until the tomatoes soften.
  4. 4. Add the minced chicken to the pan, breaking it apart with a spatula, and cook until it turns white.
  5. 5. Sprinkle garam masala and salt, stir well, and add a splash of water to create a light gravy.
  6. 6. Cover and simmer on low heat for 10 minutes, stirring occasionally, until the chicken is fully cooked.
  7. 7. Meanwhile, prepare the rice pancake batter by mixing rice flour with water and a pinch of salt until smooth.
  8. 8. Heat a non-stick pan, pour a ladle of the batter, and spread it in a circular motion to form a thin pancake.
  9. 9. Cook the pancake for 2-3 minutes on each side until golden and set, repeating until all batter is used.
  10. 10. Garnish the chicken keema with freshly chopped coriander leaves and serve alongside warm rice pancakes.