Flavorsome Chicken Kolhapuri Bowl Recipe

About this recipe

A fiery and aromatic chicken Kolhapuri served over fragrant jeera rice, packed with bold spices and rich flavors.

Ingredients

• - Chicken Breakfast Sausages
• 1 kg Basmati Rice
• 100 g Jeera
• 500 g Onion
• - Tomato Ketchup
• 100 G Kolhapuri Masala
• loose Ginger
• - Coriander Powder
• 1pc Watermelon
• 100 g Salt
• 250g Green Chilli
• 1 kg Beetroot
• 50 g Sesame Seeds White
• 520 G Kewpie Mayonaiseth
• 1 Kg Mushroom Shiitake (Approx.1Kg )
• 300 G S B Shichimi Togarashi
• 793 G Sriracha Hot Chilli Sauce
• 250 g Carrot
• 250 g Cucumber
• Pack of 10 Yaki Sushi Nori Seaweed Sheet
• - Rice Vinegar
• 80 g Soya Sauce
• 200 g Table Salt
• 500 g Sugar

Instructions

1. 1. Wash the basmati rice thoroughly and soak it in water for 20 minutes.
2. 2. Heat 1 tbsp of oil in a pan and sauté cumin seeds until aromatic.
3. 3. Add washed rice and 400 ml water to the pan, then cook until the rice is tender.
4. 4. In a separate pan, heat 1 tbsp of oil and sauté finely chopped onions until golden.
5. 5. Add minced garlic, ginger, and green chilies, stirring for 1-2 minutes.
6. 6. Incorporate chopped tomatoes and cook until they soften into a thick paste.
7. 7. Mix in Kolhapuri masala and cook for another minute, ensuring the spices are well blended.
8. 8. Add the chicken thighs, stir well, and cook for 10 minutes, until the chicken is fully coated.
9. 9. Pour 200 ml water into the pan, cover, and simmer for 15 minutes until the chicken is tender.
10. 10. Garnish the chicken Kolhapuri with fresh coriander leaves before serving.
11. 11. Serve the hot chicken Kolhapuri over the fragrant jeera rice in a bowl.