Masala Chicken And Rice Bowl Recipe

About this recipe

Masala Chicken and Rice Bowl is a perfect Indian breakfast recipe that combines tender chicken cooked in a spicy, aromatic masala with fluffy long-grain rice. Packed with 35g of protein per serving, this dish is ideal for a nourishing start to your day. The vibrant flavors of ginger, garlic, and Suhana Dal Makhani Spice Mix create a rich and hearty meal while the fresh coriander garnish adds a touch of freshness. The cooking process is straightforward, from sautéing onions and tomatoes to preparing the chicken and rice separately for perfect texture. Serve this delightful bowl for breakfast or brunch, and enjoy the comforting warmth it brings to your palate.

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 100 g Catch Ginger Paste
• 100 g Catch Garlic Paste
• 50G Suhana Meatmutton
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 850 g Sundrop Heart+ Blended Cooking Oil
• - Coriander Powder

Instructions

1. 1. Rinse the rice thoroughly under cold water and soak it for 10 minutes.
2. 2. Heat oil in a pan and sauté chopped onions until golden brown.
3. 3. Add ginger and garlic paste to the pan and cook until aromatic.
4. 4. Stir in chopped tomatoes and cook until soft and pulpy, forming a thick masala base.
5. 5. Add turmeric, red chili powder, Suhana Dal Makhani Spice Mix, and salt, mixing well for balanced spices.
6. 6. Cut chicken breast into bite-sized pieces and add to the pan, coating with the masala.
7. 7. Cook the chicken on medium heat until tender, stirring occasionally to avoid sticking.
8. 8. Boil water in a separate pot and add the soaked rice, cooking until fluffy and tender.
9. 9. Drain the rice and layer it onto plates, topped with the cooked chicken masala.
10. 10. Garnish the dish with freshly chopped coriander for added aroma and flavor.