Spicy Chicken Keema With Jeera Rice Recipe

Indian cuisine · 490 calories

Spicy Chicken Keema with Jeera Rice recipe

About this recipe

Start your morning with Spicy Chicken Keema paired with aromatic Jeera Rice, a classic Indian breakfast bursting with bold flavors and wholesome nutrition. This dish combines minced chicken cooked in a medley of spices with lightly roasted cumin rice for a perfectly balanced meal. With 35g of protein per serving, it's ideal for gym-goers or anyone looking to boost their energy levels. The fluffy rice complements the rich and spicy keema, creating a satisfying texture and taste. Cooking this dish is a breeze, making it an excellent choice for batch prep or a quick breakfast. Whether it's a busy weekday or a relaxed weekend morning, this comforting yet energizing recipe will keep you fueled and ready to take on the day.

Ingredients

  • 1 kg Basmati Rice
  • 300 g Nutrich Chicken Thigh Boneless
  • - DELI QUINOA/BASMATI RICE 1KG
  • - Cumin Seed
  • 500 ml Oil (For Frying)
  • - Onion-250 Gms
  • 110 g Unpeeled Garlic Cloves
  • - Ginger Powder
  • medium Chilli Green Long
  • 500 g Desi Tomato (Tamatar)
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • - Coriander Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash and soak the rice for 15 minutes, then drain and set aside.
  2. 2. Heat oil in a pan and add cumin seeds; let them sizzle until aromatic.
  3. 3. Add chopped onions and sauté until golden brown, stirring occasionally.
  4. 4. Stir in minced garlic, ginger powder, and green chilies, cooking for 2 minutes.
  5. 5. Add diced tomatoes and cook until soft, forming a thick base.
  6. 6. Mix in turmeric, red chili powder, coriander powder, and salt; cook for 1 minute.
  7. 7. Add minced chicken and stir well to coat with spices; cook until evenly browned.
  8. 8. Pour in water and simmer for 10 minutes, allowing the chicken keema to absorb flavors.
  9. 9. In a separate pot, boil water with salt and add the soaked rice.
  10. 10. Cook rice until tender, then drain and fluff with a fork.
  11. 11. Serve the keema over jeera rice, garnished with fresh coriander leaves.