Punjabi Chicken And Egg Keema Bowl Recipe

About this recipe

This Punjabi Chicken and Egg Keema Bowl is a hearty breakfast dish packed with protein-rich chicken mince and eggs, simmered in a medley of aromatic Indian spices. Designed to fuel an active lifestyle, this dish combines the essence of traditional Punjabi flavors with a modern twist. The keema is perfectly spiced to a medium level, creating a balanced and satisfying meal to kickstart your day. Paired with fluffy basmati rice, it’s an energizing and wholesome meal for the whole family.

Ingredients

• 6 pcs White Eggs
• 500 g Onion
• 500 g Tomato - Hybrid
• - Chilli Green 100 G
• 200G Adrak Lasun Paste (200g)
• 250 ml Olive Oil
• 1 kg Basmati Rice
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat 2 tablespoons of cooking oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. 2. Add the finely chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for 2 minutes until fragrant.
3. 3. Add the chopped tomatoes, green chilies, turmeric powder, coriander powder, and red chili powder. Cook until the tomatoes are soft and the oil separates from the masala.
4. 4. Add the chicken mince to the pan and cook, breaking up any lumps, for 6-8 minutes until the chicken is no longer pink.
5. 5. Crack the eggs directly into the pan and stir quickly to scramble them into the chicken mixture. Cook for another 3-4 minutes until the eggs are fully cooked and mixed evenly.
6. 6. Sprinkle garam masala and salt to taste. Mix well and let it simmer for 2-3 minutes to allow the flavors to meld.
7. 7. Serve the chicken and egg keema hot over a bed of cooked basmati rice, garnished with fresh coriander leaves.