Golden Chicken Keema Rice Bowl Recipe

Indian cuisine · 336 calories

About this recipe

Start your day with the Golden Chicken Keema Rice Bowl, a hearty Indian breakfast packed with flavor and nutrition. This dish features juicy chicken mince cooked with aromatic spices like turmeric and Suhana Dal Makhani Spice Mix, layered over fluffy long-grain rice. The combination of protein-rich chicken and energy-boosting rice makes it ideal for fueling your day. Preparing this dish is straightforward: the keema is cooked until tender and spiced to perfection, while the rice is boiled until soft and fragrant. Garnish it with fresh coriander leaves for a pop of color and aroma. Whether you're craving a comforting breakfast or a satisfying brunch, this recipe ticks all the boxes for taste, nutrition, and ease of preparation. Enjoy a flavorful start to your morning!

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 500 g Minimeal Onion
  • 500 g Desi Tomato (Tamatar)
  • medium Chilli Green Long
  • 100 g Garlic - Single Clove
  • loose Ginger
  • 100 g Mix Seeds
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 500 ml Oil (For Frying)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 20 g Turmeric Powder

Instructions

  1. 1. Wash and rinse the rice thoroughly under cold water and set aside.
  2. 2. Heat vegetable oil in a pan and sauté finely chopped onions until golden brown.
  3. 3. Add minced garlic, grated ginger, and green chilies; cook for 1-2 minutes until fragrant.
  4. 4. Stir in chopped tomatoes and cook until they break down and form a thick paste.
  5. 5. Add chicken mince to the pan, breaking it apart, and cook until it turns golden brown.
  6. 6. Sprinkle turmeric powder, Suhana Dal Makhani Spice Mix, and salt; mix well to coat the chicken evenly.
  7. 7. Pour water into the pan and simmer the chicken mixture for 10 minutes until cooked through.
  8. 8. In a separate pot, cook the rinsed rice by boiling with a pinch of salt until fluffy and tender.
  9. 9. Drain the rice and layer it in a serving bowl with the cooked chicken keema on top.
  10. 10. Garnish with fresh coriander leaves and serve hot for a delicious breakfast.