Air Fried Chicken Keema Rice Bowls Recipe

Indian cuisine · 523 calories

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

  • NaN Fresh Halal British Chicken Thigh Mince
  • 250G Tilda Wholegrain Basmati Rice 250g
  • 1 Onion Large 1 Each
  • 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
  • 65G Natoora Root Ginger
  • 100 G Jumbo Garlic 100g
  • 165 Ml Tropical Sun Coconut Milk Mini
  • - Biona Capers In Olive Oil
  • - Jalpur Cumin Seeds
  • 240G Spice Kitchen Curry Blend Trio, 240G
  • 750 G Top-Op Table Salt Drums
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Rinse basmati rice thoroughly and soak it in water for 20 minutes.
  2. 2. Finely chop the onion, tomato, ginger, and garlic for the keema preparation.
  3. 3. Heat olive oil in the air fryer’s skillet attachment and add 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 Spice Kitchen Curry Blend Trio, cooking for 5 minutes.
  8. 8. Pour 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 salt 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.