One Pan Spiced Chicken And Vegetable Upma Recipe

About this recipe

Wake up to a delicious and satisfying breakfast with our One-Pan Spiced Chicken and Vegetable Upma! This South Indian-inspired dish combines the rich flavors of tender chicken, mixed vegetables, and aromatic spices with the soft, comforting texture of upma made from rice flour. Perfectly balanced with 34g of protein and 128g of carbohydrates, this meal energizes your morning while keeping you full for hours. Easy to prepare in just one pan, it’s ideal for busy professionals looking for a quick yet wholesome start to their day. Serve it hot, garnished with fresh coriander, for a nourishing breakfast that fuels both body and soul.

Ingredients

• 300 g Nutrich Chicken Breast Boneless
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• - Frozen Mixed Vegetables
• - Onion-250 Gms
• medium Chilli Green Long
• loose Ginger
• 50 g Pluckk Organic Curry Leaves
• 100 g Orika Big Mustard Seeds
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 200 ml Mustard Oil
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Chop the chicken into small bite-sized pieces and set aside.
2. 2. Finely chop the onion, green chilies, and ginger for the base of the upma.
3. 3. Heat oil in a large pan and add mustard seeds; let them splutter for a few seconds.
4. 4. Add the curry leaves, chopped onion, green chilies, and ginger, and sauté until fragrant and golden.
5. 5. Stir in the turmeric powder and mix well to coat the onions and spices evenly.
6. 6. Add the chicken pieces to the pan and cook for 5-7 minutes until lightly browned and cooked through.
7. 7. Toss in the frozen mixed vegetables and sauté for another 2-3 minutes to combine the flavors.
8. 8. Gradually add the rice flour, stirring continuously to toast it for 1-2 minutes.
9. 9. Pour in the water while stirring to avoid lumps, and season with salt to taste.
10. 10. Cook the mixture on medium heat, stirring constantly, until it thickens to a soft upma consistency.
11. 11. Reduce heat to low, cover the pan, and let it steam for 3-4 minutes to allow the flavors to meld.
12. 12. Garnish the upma with freshly chopped coriander leaves before serving warm.