Masala Chicken Keema Rice Bowl Recipe

Indian cuisine · 521 calories

Masala Chicken Keema Rice Bowl recipe

About this recipe

Start your day with the bold flavors of Masala Chicken Keema Rice Bowl, a classic Indian breakfast that's both filling and flavorful. The tender, spiced chicken mince is perfectly blended with aromatic long-grain rice and cooked with a medley of traditional spices like garam masala, turmeric, and cumin. This dish is not only delicious but also packed with nutritional benefits, delivering 38g of protein to fuel your morning and keep you satiated. It's a quick and easy recipe, ready in just 35 minutes, making it ideal for busy mornings or when you're craving something comforting yet wholesome. Garnished with fresh coriander, this hearty bowl is perfect for kicking off a productive day or serving as a casual weekend treat for two.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • - DELI QUINOA/BASMATI RICE 1KG
  • 250 g Licious Chicken Keema (Mini Pack)
  • 350 g Id Fresh Liquid Sambar (Heat & Eat)
  • 500 ml Oil (For Frying)
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • medium Chilli Green Long
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Catch Super Garam Masala
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the rice thoroughly under cold water and soak it for 15 minutes.
  2. 2. Heat oil in a pan and add cumin seeds; let them splutter for a few seconds.
  3. 3. Add finely chopped onions, garlic, ginger, and green chilies; sauté until onions turn golden brown.
  4. 4. Add the chicken mince to the pan and cook for 5-7 minutes until it starts browning.
  5. 5. Stir in chopped tomatoes, turmeric powder, red chili powder, and garam masala; cook until the tomatoes soften.
  6. 6. Add salt and mix well, ensuring the chicken is evenly coated with spices.
  7. 7. Drain the soaked rice and add it to the pan along with water; bring to a boil.
  8. 8. Lower the heat, cover the pan, and let the rice cook for 12-15 minutes until fully done.
  9. 9. Once cooked, fluff the rice gently with a fork and garnish with freshly chopped coriander leaves.
  10. 10. Serve the masala chicken keema rice bowl hot, paired with a refreshing side like cucumber salad if desired.