Air Fried Chicken Keema Rice Bowls Recipe

About this recipe

Start your day with the irresistible flavors of Air-Fried Chicken Keema Rice Bowls, an Indian-inspired breakfast that combines the warmth of aromatic spices with the creamy richness of coconut milk. The minced chicken keema is cooked to perfection in an air fryer, blending seamlessly with the fluffy basmati rice to create a hearty and satisfying meal. Packed with 35 grams of protein, this dish is perfect for energizing your morning, especially for gym-goers or anyone seeking a nutritious start. With a prep and cook time of just 35 minutes, this recipe is ideal for busy mornings, offering a quick yet delicious solution that doesn't compromise on flavor. Perfect for those avoiding dairy, the coconut milk adds a velvety texture while keeping the meal allergy-friendly. Serve warm and enjoy every bite of this comforting, protein-packed breakfast!

Ingredients

• 1 Kg Laila Basmati Rice
• 100 G Jumbo Garlic 100g
• 750 G Top-Op Table Salt Drums
• 100G Heera Black Pepper Powder 100g
• - Jalpur Cumin Seeds
• - Jalpur Curry Powder
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• NaN Fresh Halal British Chicken Thigh Mince
• 1 Onion Large 1 Each
• 65G Natoora Root Ginger
• 165 Ml Tropical Sun Coconut Milk Mini
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Rinse 180 g basmati rice thoroughly and soak it in water for 20 minutes, then drain.
2. 2. Finely chop the onion, tomato, ginger, and garlic for the keema preparation.
3. 3. Heat 1 tbsp olive oil in the air fryer’s skillet attachment and add 1 tsp cumin seeds until they sizzle.
4. 4. Add chopped onion and sauté until they turn translucent and slightly golden.
5. 5. Stir in garlic and ginger, cooking for 1 minute until fragrant.
6. 6. Add minced chicken to the skillet and cook, stirring occasionally, until it browns evenly.
7. 7. Mix in the chopped tomatoes and 1 tbsp curry powder, cooking for 5 minutes.
8. 8. Pour in 100 ml coconut milk and simmer the mixture for 10 minutes, allowing flavors to meld.
9. 9. Boil the soaked rice with 300 ml of water and 1/2 tsp salt, covered, for about 12 minutes until cooked and fluffy.
10. 10. Assemble the bowl by layering the cooked rice and topping it with the chicken keema.
11. 11. Garnish with black pepper and serve warm.

How to make Air Fried Chicken Keema Rice Bowls

1. Soak rice and prep. Rinse the basmati rice thoroughly and soak it in water for 20 minutes, while you finely chop the onion, tomato, ginger and garlic for the keema.
2. Fry the aromatics. Heat olive oil in the skillet attachment of the air fryer and add cumin seeds until they sizzle, then sauté the onion until translucent and slightly golden and add the garlic and ginger for 1 minute.
3. Cook the keema. Add the minced chicken and cook, stirring occasionally, until it browns evenly, then mix in the chopped tomatoes and curry blend and cook for 5 minutes.
4. Simmer and cook rice. Pour in the coconut milk and simmer for 10 minutes until the chicken is cooked through, and boil the soaked rice with 300 ml of water and salt until cooked and fluffy.
5. Assemble and serve. Layer the cooked rice into bowls and top with the chicken keema, then garnish with black pepper and serve warm.

Frequently asked questions

How long do Air Fried Chicken Keema Rice Bowls take to make?

About 35 minutes in total, made up of 10 minutes of prep and 25 minutes of cooking for the keema and rice.

Can I use lamb mince instead of chicken in Air Fried Chicken Keema Rice Bowls?

Yes, lamb mince makes a richer keema. Brown it well and pour off any excess fat before adding the tomatoes and curry blend, then simmer as usual.

What does coconut milk do in chicken keema?

It softens the heat of the curry blend and gives the keema a creamy, slightly sweet finish. A gentle simmer lets the flavours meld without the sauce splitting.

How can I make the chicken keema milder for children?

Use less of the curry blend and add a little extra coconut milk. Skipping the black pepper garnish keeps it gentle, while the cumin, ginger and garlic still give plenty of flavour.

Can I store leftover keema and rice?

Yes, cool both quickly and refrigerate them in separate airtight containers. Reheat the keema until piping hot, and sprinkle the rice with a little water before microwaving so it stays soft.