Spicy Chicken Keema With Masala Rice Recipe

Indian cuisine · 330 calories

About this recipe

Spicy Chicken Keema with Masala Rice is a satisfying and flavorful Indian breakfast that combines minced chicken with aromatic masala rice. The dish is rich in protein and infused with bold spices like cumin, turmeric, and red chili powder, delivering a hearty meal that energizes your morning. Perfect for those who love robust flavors, this breakfast is easy to prepare and offers a balanced mix of nutrients. Enjoy the tender chicken and perfectly cooked rice, garnished with fresh coriander for a refreshing finish. Whether you're fueling up for a busy day or indulging in comfort food, this dish is a delightful way to start your day.

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • 100 g Garlic - Single Clove
  • loose Ginger
  • medium Chilli Green Long
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 200 ml Mustard Oil
  • 200 G Rock Salt Powder - Sprinkler 200 G
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash and soak the rice in water for 15 minutes, then drain.
  2. 2. Heat oil in a deep pan and add cumin seeds, letting them sizzle for a few seconds.
  3. 3. Add finely chopped onion, garlic, ginger, and green chilies; sauté until onions turn golden brown.
  4. 4. Stir in chopped tomatoes, turmeric powder, red chili powder, and coriander powder; cook until the mixture becomes a thick paste.
  5. 5. Add minced chicken and stir well, cooking until the chicken turns white and begins to release its juices.
  6. 6. Season with rock salt and mix thoroughly, ensuring the chicken absorbs the spices evenly.
  7. 7. Add the soaked rice to the pan and stir to coat the grains with the spicy keema mixture.
  8. 8. Pour in water and bring to a boil, then reduce heat to low and cover the pan.
  9. 9. Simmer for 15-20 minutes or until the rice is fully cooked and has absorbed the liquid.
  10. 10. Garnish with freshly chopped coriander leaves before serving.