Spicy Delhi Style Chicken Keema Rice Bowl Recipe

Indian cuisine · 255 calories

Spicy Delhi Style Chicken Keema Rice Bowl recipe

About this recipe

Dive into the flavors of Delhi with this Spicy Chicken Keema Rice Bowl. Made with tender chicken mince cooked in a medley of aromatic spices, this dish is served over fluffy basmati rice to create a wholesome and satisfying lunch. The vibrant spices like garam masala, red chili powder, and turmeric not only deliver bold flavors but also bring warmth and comfort to every bite. Preparing this dish is a joy, with the sizzling sounds of onions caramelizing and the fragrant aroma of spices filling your kitchen. Perfect for family meals, this bowl combines balanced nutrition with crowd-pleasing taste, featuring 23g of protein and 69g of carbs to keep you energized throughout the day. Garnished with fresh coriander, this recipe is a true celebration of Indian cuisine and culinary artistry.

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • - DELI QUINOA/BASMATI RICE 1KG
  • - Onion-250 Gms
  • 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 Catch Super Garam Masala
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Wash the basmati rice and soak it in water for 20 minutes before cooking.
  2. 2. Heat oil in a pan and add cumin seeds, letting them crackle for 20 seconds.
  3. 3. Add finely chopped onions and sauté until golden brown for about 5 minutes.
  4. 4. Stir in minced garlic, grated ginger, and chopped green chilies and cook for another minute.
  5. 5. Add finely chopped tomatoes and cook until they soften and oil begins to separate.
  6. 6. Mix in turmeric powder, coriander powder, red chili powder, and garam masala, cooking for 1 minute.
  7. 7. Add the chicken mince and cook on medium heat until browned and fully cooked, stirring occasionally.
  8. 8. Add salt and a splash of water, then simmer for 10 minutes to bring the flavors together.
  9. 9. Cook the soaked basmati rice in boiling water with a pinch of salt until done, then drain and fluff.
  10. 10. Assemble the bowl by placing a layer of rice and topping it with the chicken keema mixture.
  11. 11. Garnish with freshly chopped coriander leaves before serving.