Bengali Chicken And Rice Medley Recipe

About this recipe

The Bengali Chicken and Rice Medley is a deeply flavorful and aromatic dish, perfect for a hearty lunch. Tender chicken thighs are simmered with turmeric, cumin, coriander, and red chili powder, creating a rich and spicy base that pairs perfectly with fluffy rice. This one-pan meal is easy to prepare, making it a great option for gym meal prep or busy weekdays. Mustard oil adds an authentic Bengali touch to the dish, while green chilies and bay leaves infuse it with warmth and depth. Packed with 42g of protein per serving, this satisfying meal supports muscle recovery and provides the energy needed to power through your day. Enjoy a taste of West Bengal's culinary tradition with this comforting yet energizing lunch.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 kg Rice
• 200 ml Mustard Oil
• 500 g Desi Tomato (Tamatar)
• 100 g Garlic - Single Clove
• loose Ginger
• medium Chilli Green Long
• 20 g Turmeric Powder
• - Red Chilli Powder
• 50 g Everest Cumin Powder
• - Coriander Powder
• 1 pack (50 g) Tmi Colman Tezpatta Bay Leaves
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Wash and soak the rice in water for 15 minutes, then drain and set aside.
2. 2. Heat mustard oil in a large pan and add bay leaves, allowing them to release their aroma.
3. 3. Add sliced onions and sauté until golden brown, stirring occasionally to prevent burning.
4. 4. Stir in minced garlic, ginger, and slit green chilies, cooking for 2-3 minutes until fragrant.
5. 5. Add chopped tomatoes and cook until softened, forming a thick base.
6. 6. Mix in turmeric, red chili powder, cumin powder, coriander powder, and salt, stirring to combine with the tomato base.
7. 7. Add the chicken thighs and cook on medium heat for 10 minutes, ensuring the spices coat the chicken evenly.
8. 8. Pour in the water and bring to a simmer, then add the drained rice and stir gently.
9. 9. Cover the pan with a lid and cook on low heat for 15 minutes until the rice is fully cooked and absorbs the flavors.
10. 10. Check for seasoning and adjust if needed, then fluff the rice with a fork.
11. 11. Serve hot, garnished with fresh coriander leaves if desired.