Spiced Chicken Keema And Rice Bowl Recipe

About this recipe

Wake up to the vibrant flavors of Spiced Chicken Keema and Rice Bowl, a hearty and satisfying Indian breakfast. This dish combines tender minced chicken cooked with a medley of warming spices like turmeric, coriander, and garam masala, creating a flavorful keema that pairs perfectly with soft, fluffy long-grain rice. Packed with 34g of protein, this meal will keep you energized and full throughout the morning. The cooking process is straightforward, making it an excellent choice for anyone looking to whip up a wholesome, high-protein meal in under an hour. Garnished with fresh coriander for a burst of freshness, this rice bowl is a balanced blend of taste and nutrition. Ideal for breakfast but versatile enough for any time of the day, it’s a must-try for fans of Indian cuisine and those seeking a delicious start to their day.

Ingredients

• 1 pack (250 g) Venkys Chicken Kheema
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• 1 pack (100 g) Everest - Ginger Garlic Paste
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 200 ml Mustard Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Rinse the long grain rice thoroughly in water and soak for 20 minutes.
2. 2. Heat 1 tablespoon of oil in a pan and sauté finely chopped onions until golden brown.
3. 3. Add ginger-garlic paste and cook for 1 minute until the raw smell disappears.
4. 4. Mix in chopped tomatoes, green chilies, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes soften.
5. 5. Add the minced chicken to the pan and stir well to combine with the spices.
6. 6. Cook the chicken on medium heat for 8-10 minutes, stirring occasionally, until the meat is completely cooked.
7. 7. Sprinkle garam masala and mix. Cook for another 2 minutes to incorporate the flavors.
8. 8. Meanwhile, bring 300 ml of water to a boil in a separate pot. Add the soaked rice and a pinch of salt.
9. 9. Cook the rice on medium heat until tender and the water is absorbed. Fluff the rice with a fork.
10. 10. Garnish the chicken keema with freshly chopped coriander leaves.
11. 11. Serve the spiced chicken keema over a bed of warm, fluffy rice.