Smoked Chicken And Bengali Mustard Rice Recipe

About this recipe

Smoked Chicken and Bengali Mustard Rice is a delightful fusion of smoky, marinated chicken and aromatic rice infused with mustard paste. This dish captures the vibrant flavors of West Bengal, pairing tender protein with perfectly cooked rice for a well-rounded meal. The chicken is seasoned with Indian spices and fried to perfection, offering a smoky aroma that complements the tangy, bold mustard flavors of the rice. Mixed vegetables add a splash of color and nutrition, making this dish as wholesome as it is delicious. Ideal for lunch, this recipe is a medium-spice treat that excites the palate without overwhelming it. With 656 calories and 25 grams of protein, it provides energy and sustenance to fuel your day. Whether you're a fan of Bengali cuisine or just exploring new flavors, this dish is sure to please with its unique texture, aroma, and taste.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• - Mustard Paste
• 200 ml Mustard Oil
• 500 g Spt Frozen Mixed Vegetables
• 20 g Turmeric Powder
• - Red Chilli Powder
• 50 g Black Pepper Powder
• 100 g Catch Garlic Paste
• 100 g Catch Ginger Paste
• 200 G Rock Salt Powder - Sprinkler 200 G
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 500 ml Oil (For Frying)

Instructions

1. 1. Rinse the rice thoroughly under cold water and soak it for 15 minutes while you prepare other ingredients.
2. 2. Slice the chicken thighs into medium-sized pieces and marinate them with turmeric, chili powder, garlic paste, ginger paste, salt, and a dash of mustard oil for 10 minutes.
3. 3. Heat oil in a pan and fry the marinated chicken pieces until golden brown and cooked through, ensuring they develop a smoky flavor.
4. 4. In another pan, heat mustard oil and sauté the mustard paste until it releases an aromatic fragrance.
5. 5. Add the frozen mixed vegetables and stir-fry them briefly with the mustard paste, seasoning with black pepper and rock salt.
6. 6. Drain the soaked rice and add it to the pan with the vegetables, stirring gently to coat the grains with the mustard paste.
7. 7. Pour water into the pan with the rice and vegetables, cover, and cook on low heat until the rice is tender and the liquid is absorbed.
8. 8. Garnish the smoked chicken with finely chopped coriander leaves before serving.
9. 9. Plate the mustard-infused rice alongside the smoky chicken for a balanced and aromatic meal.
10. 10. Serve warm, ensuring the flavors of mustard and smoky chicken shine through.