Spiced Chicken Keema Upma Recipe

Indian cuisine · 330 calories

About this recipe

Start your day with a delicious and hearty Spiced Chicken Keema Upma. This Indian-inspired breakfast features roasted semolina blended with flavorful minced chicken, spiced with aromatic turmeric, chili, and coriander powders. The dish is easy to prepare and strikes the perfect balance between carbs, protein, and fats, making it filling and nourishing. It’s topped with fresh coriander leaves for an added burst of freshness and color. Perfect for busy mornings, this upma pairs beautifully with a hot cup of chai or coffee. Whether you’re looking for a quick weekday meal or a comforting weekend treat, Spiced Chicken Keema Upma is sure to hit the spot!

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • 500G Rava (Semolina)
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • medium Chilli Green Long
  • loose Ginger
  • 100 g Garlic - Single Clove
  • 50 g Pluckk Organic Curry Leaves
  • 100 g Orika Big Mustard Seeds
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Heat the vegetable oil in a pan and add mustard seeds until they splutter.
  2. 2. Add curry leaves, chopped onion, ginger, garlic, and green chilies; sauté until fragrant.
  3. 3. Mix in the turmeric, red chili powder, and coriander powder, cooking for 1 minute.
  4. 4. Add the minced chicken and sauté until fully cooked and no longer pink.
  5. 5. Stir in the chopped tomato and cook until softened and incorporated.
  6. 6. In another pan, dry roast the semolina for 2 minutes until aromatic.
  7. 7. Add the roasted semolina to the chicken mixture and mix well.
  8. 8. Slowly pour in the water, stirring continuously to avoid lumps.
  9. 9. Cover and cook on low heat for 5-7 minutes until the semolina absorbs the water.
  10. 10. Season with salt and garnish with fresh coriander leaves before serving.