Savory Fish And Vegetable Rice Bowl Recipe

Indian cuisine · 479 calories

Savory Fish and Vegetable Rice Bowl recipe

About this recipe

This Savory Fish and Vegetable Rice Bowl is a perfect way to start your day. Combining tender tilapia, fluffy long grain rice, and vibrant mixed vegetables, this Indian-inspired breakfast bowl is both nutritious and flavorful. The dish is seasoned with fragrant spices, including turmeric and Suhana Dal Makhani Mix, adding layers of warmth and depth to every bite. With 35g of protein, 870 calories, and 7g of fiber, it’s ideal for gym-goers or anyone seeking a satisfying, balanced morning meal. Cooking the rice, vegetables, and fish in a single pan makes preparation easy and minimizes cleanup, making it a great choice for busy mornings. Serve this comforting, high-protein breakfast hot and enjoy the rich textures and bold flavors that will energize your day.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 1 kg Basmati Rice
  • 250 g Tendercuts Basa Boneless Fillet F&S
  • - Frozen Mixed Vegetables
  • 500 ml Oil (For Frying)
  • 500 g Onion
  • 110 g Unpeeled Garlic Cloves
  • 1 kg Beetroot
  • - Suhana Dal Makhani Spice Mix 50g Pouch
  • 25 g Whole Black Pepper
  • 200 g Table Salt

Instructions

  1. 1. Rinse the rice thoroughly under running water and soak it for 10 minutes.
  2. 2. Heat vegetable oil in a pan and sauté finely diced onion until translucent, about 3 minutes.
  3. 3. Add minced garlic and freshly grated turmeric to the pan, stirring for another 2 minutes.
  4. 4. Sprinkle in Suhana Dal Makhani Spice Mix and black pepper, letting the spices bloom for 1 minute.
  5. 5. Place the tilapia fillets into the pan and sear each side for 2-3 minutes until lightly golden.
  6. 6. Remove the fish and set aside; add the soaked rice and frozen mixed vegetables to the same pan.
  7. 7. Stir to combine, then add water and salt, bringing the mixture to a gentle boil.
  8. 8. Lower the heat, cover the pan, and simmer for 15 minutes or until the rice is fully cooked.
  9. 9. Fluff the rice gently with a fork and nestle the cooked fish back into the pan.
  10. 10. Cover the pan again and let it rest on low heat for 5 minutes, allowing the flavors to meld.
  11. 11. Serve the rice bowl hot, garnished with a sprinkle of freshly cracked black pepper.