Masala Chicken And Spinach Rice Bowl Recipe

About this recipe

The Masala Chicken and Spinach Rice Bowl is a perfect way to start your day. This Indian-inspired breakfast combines tender chicken, aromatic spices, fresh spinach, and long grain rice into a single, satisfying dish. The chicken is infused with turmeric, ginger, and a blend of traditional spices, creating layers of rich flavor. Fresh spinach adds a vibrant color and a boost of essential nutrients, while the rice provides the carbs needed for energy throughout the day. Cooking this bowl is straightforward, with the steps guiding you through sautéing, seasoning, and simmering everything to perfection. Ideal for busy mornings, this dish is ready in just 45 minutes. Packed with protein and fiber, it’s a wholesome choice that fuels your day with taste and nutrition. Serve it hot, enjoy the comforting aromas, and relish the balance of savory spices and hearty textures.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• - DELI QUINOA/BASMATI RICE 1KG
• 200 g Spinach (Palak)
• 50 g Masala Sambhar
• 200 ml Mustard Oil
• - Fenugreek Seeds-100gms
• 110 g Unpeeled Garlic Cloves
• 500 g Bharat Organics - Organic Urad Dal (Chilka)
• - Suhana Dal Makhani Spice Mix 50g Pouch
• - Buknu | Ancient Herbal Spice Blend | Ayurvedic Digestive & Natural Tonic | Traditional North Indian Powder | Rare & Powerful
• 100 g Catch Super Garam Masala
• 20 g Turmeric Powder
• - Ginger Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash the rice thoroughly and soak it in water for 20 minutes.
2. 2. Slice the chicken into bite-sized pieces and season with turmeric, ginger powder, and salt.
3. 3. Heat oil in a pan and toast the fenugreek seeds until aromatic, then add chopped onions and sauté until golden brown.
4. 4. Add minced garlic, diced tomatoes, and Organic Urad Dal to the pan; cook until the tomatoes soften.
5. 5. Stir in Suhana Dal Makhani Spice Mix, Buknu, and Garam Masala, cooking for 1-2 minutes to release the flavors.
6. 6. Add the seasoned chicken and cook over medium heat until fully browned and tender.
7. 7. Add spinach to the pan and sauté until wilted and well combined with the chicken and spices.
8. 8. Drain the soaked rice and add it to the pan along with water; bring to a boil.
9. 9. Lower the heat, cover the pan, and simmer until the rice is cooked and water is absorbed.
10. 10. Fluff the rice gently with a fork and serve hot, garnished with fresh coriander if desired.