Spiced Chicken Keema And Rice Pancakes Recipe

About this recipe

Spiced Chicken Keema and Rice Pancakes is an aromatic and hearty Indian breakfast perfect for starting your day. This dish combines tender chicken mince cooked with flavorful spices like cumin, fenugreek, turmeric, and garam masala, creating a savory keema that's bursting with taste. The accompanying rice pancakes are light and crispy, made from simple rice flour batter and cooked to golden perfection. Together, they offer a balanced meal that's rich in protein, moderate in carbs, and packed with nutrients. Preparing this dish is a rewarding experience that fills your kitchen with enticing aromas, and it comes together in under an hour. Serve it hot for a comforting breakfast that fuels your body and delights your palate. Whether it's a busy weekday morning or a relaxed weekend, this recipe is sure to become a family favorite.

Ingredients

• 1 pack (250 g) Venkys Chicken Kheema
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• loose Ginger
• 110 g Unpeeled Garlic Cloves
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• - Fenugreek Seeds-100gms
• 100 g Orika Big Mustard Seeds
• 200 ml Mustard Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Finely chop the onions, tomatoes, green chilies, ginger, garlic, and coriander leaves.
2. 2. Heat 1 tablespoon of oil in a pan and add cumin seeds, mustard seeds, and fenugreek seeds; let them splutter for a few seconds.
3. 3. Add chopped onions to the pan and sauté until golden brown, then add ginger, garlic, and green chilies; cook for 1 minute.
4. 4. Stir in the chopped tomatoes, turmeric powder, red chili powder, and salt; cook until the tomatoes soften.
5. 5. Add chicken mince to the pan and cook on medium heat until it is fully cooked and no longer pink, stirring occasionally.
6. 6. Sprinkle garam masala and chopped coriander leaves into the keema, mix well, and set aside to cool slightly.
7. 7. In a mixing bowl, combine rice flour, water, and a pinch of salt; whisk to form a smooth pancake batter.
8. 8. Heat a non-stick skillet and grease lightly with oil; pour a ladle of rice flour batter to make a thin pancake.
9. 9. Cook each side of the pancake for 2-3 minutes until golden brown and crispy; repeat for remaining batter.
10. 10. Serve the crispy rice pancakes with a generous portion of spiced chicken keema on top or as a filling.