Masala Chicken Rice Bowl Recipe

Indian cuisine · 479 calories

Masala Chicken Rice Bowl recipe

About this recipe

Start your day with a Masala Chicken Rice Bowl that’s bursting with flavor and nutrition. This Indian-inspired dish combines tender chicken pieces with perfectly cooked long-grain rice, infused with aromatic spices like cumin and turmeric. It’s a one-pan recipe that’s simple to prepare, making it ideal for busy mornings or weekend brunches. Packed with 36 grams of protein per serving, this meal supports muscle health and provides sustained energy, thanks to its 128 grams of carbs. Garnished with fresh coriander, it’s a vibrant and satisfying way to fuel your day. Whether you’re craving a hearty breakfast or a comforting meal, this dish hits all the right notes.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • - DELI QUINOA/BASMATI RICE 1KG
  • 350 g Id Fresh Liquid Sambar (Heat & Eat)
  • 200 ml Mustard Oil
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 500 g Onion
  • 100 g Catch Ginger Paste
  • 100 g Catch Garlic Paste
  • 500 g Desi Tomato (Tamatar)
  • 50G Suhana Meatmutton
  • 20 g Turmeric 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 15 minutes.
  2. 2. Cut the chicken breast into bite-sized pieces and set aside.
  3. 3. Heat oil in a large pan and add cumin seeds. Allow them to sizzle for 30 seconds.
  4. 4. Add finely chopped onions and sauté until golden brown, about 5-7 minutes.
  5. 5. Stir in ginger paste, garlic paste, and chopped tomatoes. Cook until the mixture forms a thick paste.
  6. 6. Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
  7. 7. Mix in the Suhana Dal Makhani Spice Mix, turmeric powder, and salt. Cook for another 2 minutes.
  8. 8. Drain the soaked rice and add it to the pan, stirring gently to combine with the chicken and spices.
  9. 9. Pour in water and bring the mixture to a boil. Then, reduce the heat to low and cover the pan with a lid.
  10. 10. Allow the rice and chicken to simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
  11. 11. Turn off the heat and let the dish rest for 5 minutes. Fluff the rice gently with a fork.
  12. 12. Garnish with freshly chopped coriander leaves before serving.