Chicken Keema Rice Bowl Recipe

Indian cuisine · 324 calories

Chicken Keema Rice Bowl recipe

About this recipe

Start your day with the vibrant flavors of an Indian Chicken Keema Rice Bowl. This dish combines fragrant long-grain rice with spiced minced chicken keema, fresh mixed vegetables, and creamy coconut milk for a satisfying breakfast. The keema is infused with traditional Indian spices like cumin, turmeric, and garam masala, creating a rich and aromatic base. Served over fluffy rice, this meal is not only comforting but also packed with nutritional benefits, offering 31g of protein per serving to fuel your energy needs. Perfectly suited for a quick yet indulgent morning, this recipe is easy to whip up within 35 minutes. Garnished with fresh coriander, it’s a wholesome and delicious way to kickstart your day!

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • 1 kg Rice
  • - Frozen Mixed Vegetables
  • Pcs Bh Kande 1kg
  • - Tomato Ketchup
  • 300 g Ginger Paste
  • - Garlic Paste
  • 200 ml Coconut Milk
  • 1 ltr Pansari Tilsari Edible Vegetable Oil
  • - Cumin Seeds / Jeera Seeds-250 Gms
  • - Red Chilli
  • 25G Kp Mut Suk Mas
  • 100 g Salt
  • 20 g Turmeric Powder
  • - Coriander Powder
  • 1 kg Basmati Rice
  • 250 g Mutton
  • 35Ml Shubh Cow Ghee 35ml
  • 200 g Table Salt
  • 50 g Cloves
  • - Bay Leaf
  • 20 g Cinnamon
  • - Red Chilli Powder

Instructions

  1. 1. Rinse the rice thoroughly and soak it in water for 20 minutes.
  2. 2. Heat oil in a pan and add cumin seeds, cooking until aromatic.
  3. 3. Add finely chopped onions and sauté until golden brown.
  4. 4. Stir in ginger and garlic paste, cooking for 1 minute.
  5. 5. Add minced chicken keema, breaking it apart as it cooks.
  6. 6. Mix in turmeric, red chili powder, and garam masala, stirring well.
  7. 7. Add chopped tomatoes and cook until they soften and blend into the mixture.
  8. 8. Stir in frozen mixed vegetables and cook for 5 minutes.
  9. 9. Add coconut milk and simmer for another 3 minutes to enhance the flavor.
  10. 10. Boil the soaked rice separately, draining excess water once cooked.
  11. 11. Serve the cooked keema mixture over a bed of rice.
  12. 12. Garnish with freshly chopped coriander leaves before serving.