Spiced Chicken Keema With Masala Rice Recipe

About this recipe

Start your day with Spiced Chicken Keema with Masala Rice, a delightful Indian breakfast option that combines the richness of minced chicken keema with the fragrant, spiced goodness of basmati rice. This dish is an excellent choice for those craving a hearty and nutritious meal to kickstart their day. The chicken keema is cooked with onions, tomatoes, and a blend of traditional Indian spices, creating a flavorful base that pairs beautifully with the tender grains of basmati rice. The cooking process is straightforward yet rewarding, with the keema absorbing the robust flavors of turmeric, coriander, and garam masala. The addition of fresh coriander leaves at the end adds a vibrant, aromatic finish. This recipe is rich in protein, offering 32g per serving, along with 610 calories to fuel your morning. Whether you're preparing it for a leisurely weekend breakfast or a midweek energy boost, Spiced Chicken Keema with Masala Rice is a satisfying choice. Serve this dish hot, garnished with a sprinkle of fresh coriander leaves. Perfectly balanced in flavor and nutrition, it’s sure to become a favorite in your breakfast rotation.

Ingredients

• 1 pack (250 g) Venkys Chicken Kheema
• - DELI QUINOA/BASMATI RICE 1KG
• - 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 Everest Garam Masala Powder
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 850 g Sundrop Heart+ Blended Cooking Oil
• - Rock Salt

Instructions

1. 1. Wash the basmati rice thoroughly and soak it in water for 20 minutes.
2. 2. Heat oil in a pan and sauté finely chopped onion until golden brown for 5-7 minutes.
3. 3. Add ginger-garlic paste and green chilies, stir well, and cook for another 2 minutes.
4. 4. Mix in chopped tomatoes and cook until they turn soft and the oil starts separating.
5. 5. Add turmeric powder, coriander powder, red chili powder, and garam masala, stirring well to form a fragrant spice base.
6. 6. Add chicken keema to the spice base and cook on medium heat until the keema is fully cooked, stirring occasionally for 10 minutes.
7. 7. Boil 300 ml water in a separate pot, then add soaked rice and cook until 80% done.
8. 8. Drain the rice and add it to the chicken keema mixture, stirring gently to combine.
9. 9. Cover the pan and let the rice and keema cook together on low heat for 10 minutes for flavors to meld.
10. 10. Garnish with freshly chopped coriander leaves and serve hot.