Masala Chicken And Rice Breakfast Bowl Recipe

Indian cuisine · 481 calories

Masala Chicken and Rice Breakfast Bowl recipe

About this recipe

The Masala Chicken and Rice Breakfast Bowl is a delightful way to kickstart your morning with bold flavors and nourishing ingredients. This Indian-inspired dish combines tender chicken pieces seasoned with aromatic spices and fluffy long-grain rice cooked to perfection. Fresh turmeric and ginger elevate the flavor profile while frozen mixed vegetables add a healthy crunch and vibrant colors to the bowl. Coconut milk lends creaminess without any dairy, making this dish ideal for those with dietary allergies or preferences. Packed with 33g of protein, 129g of carbohydrates, and 7g of fiber per serving, it's designed to keep you full and energized throughout a busy day. Easy to prepare in under 35 minutes, this breakfast bowl is perfect for family meals or quick solo mornings. Enjoy the comforting warmth and balanced nutrition that this recipe offers—a true celebration of flavors and wellness!

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • - DELI QUINOA/BASMATI RICE 1KG
  • 50 g Masala Sambhar
  • 750 g Priya Sunflower Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • - Suhana Dal Makhani Spice Mix 50g Pouch
  • - Ginger Powder
  • 1 kg Beetroot
  • 250 ml Real Thai Unsweetened Coconut Milk
  • - Frozen Mixed Vegetables

Instructions

  1. 1. Wash and rinse the rice thoroughly under running water, then soak it for 10 minutes.
  2. 2. Cut the chicken breast into bite-sized pieces and season with salt and Suhana Dal Makhani Spice Mix.
  3. 3. Heat oil in a pan or air fryer and sauté the chicken pieces until golden and cooked through, approximately 8–10 minutes.
  4. 4. In the same pan, add ginger powder and grated fresh turmeric, cooking for 2 minutes to release their flavors.
  5. 5. Add the soaked rice and mix well with the spices, letting it toast slightly for 2 minutes.
  6. 6. Pour in water and coconut milk, stirring to combine, and bring to a gentle boil.
  7. 7. Add the frozen mixed vegetables and adjust salt to taste, stirring evenly to distribute the ingredients.
  8. 8. Reduce heat to low, cover the pan, and let the rice simmer for 15–18 minutes until fully cooked and fluffy.
  9. 9. Turn off the heat and let the rice rest, covered, for 5 minutes to enhance its texture.
  10. 10. Fluff the rice with a fork and transfer to serving bowls, topping with the sautéed chicken pieces.
  11. 11. Serve warm and enjoy your flavorful breakfast bowl, packed with protein and spices.