Delhi Style Chicken Keema Rice Bowl Recipe

Indian cuisine · 264 calories

Delhi Style Chicken Keema Rice Bowl recipe

About this recipe

Delhi-Style Chicken Keema Rice Bowl is a delightful Indian dinner recipe that combines the rich, spiced flavors of chicken mince with the aromatic fluffiness of basmati rice. This dish is not only a treat for your taste buds but also packed with essential nutrients, including 27g of protein per serving, making it perfect for gym-goers or anyone seeking a balanced meal. The keema is infused with layers of flavor from turmeric, garam masala, coriander powder, and fresh herbs, while the accompanying rice provides a comforting base to soak up the savory goodness. Preparing this dish is an engaging culinary experience, allowing you to savor the vibrant aromas and textures of Indian cuisine. Serve this delectable bowl as a hearty dinner and enjoy the irresistible blend of spices and protein-rich satisfaction.

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • - DELI QUINOA/BASMATI RICE 1KG
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 100 g Garlic - Single Clove
  • loose Ginger
  • medium Chilli Green Long
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Catch Super Garam Masala
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Wash the basmati rice thoroughly and soak it in water for 20 minutes.
  2. 2. Heat oil in a pan and sauté finely chopped onions until golden brown.
  3. 3. Add minced garlic, grated ginger, and chopped green chilies, cooking until fragrant.
  4. 4. Stir in the turmeric powder, red chili powder, coriander powder, and garam masala; cook for another minute.
  5. 5. Add the chicken mince to the pan, breaking it up and cooking until fully browned.
  6. 6. Add finely chopped tomatoes and salt, then cook until the tomatoes soften and blend with the chicken.
  7. 7. Pour 200 ml of water into the pan and simmer for 10 minutes, allowing the flavors to combine.
  8. 8. In a separate pot, boil the soaked basmati rice with 200 ml of water until cooked and fluffy.
  9. 9. Garnish the chicken keema with freshly chopped coriander leaves.
  10. 10. Serve the chicken keema hot over the cooked basmati rice, ensuring even distribution.