Spiced Chicken And Jeera Rice Bowl Recipe

About this recipe

Spiced Chicken and Jeera Rice Bowl is a delightful lunch option that combines tender chicken pieces with aromatic cumin-flavored basmati rice. This dish is infused with a blend of Indian spices, creating a symphony of flavors that appeal to the palate. The juicy chicken is cooked in a rich tomato and onion base, ensuring each bite is moist and flavorful. The jeera rice complements the chicken perfectly, offering a subtle yet fragrant backdrop to the spiced meat. With a solid dose of protein and balanced carbohydrates, this meal is not only satisfying but also energizing for your day ahead. Ideal for a weekday lunch or casual weekend meal, the preparation is straightforward while giving you restaurant-like results. Serve warm and enjoy the comforting blend of textures and tastes in this classic Indian bowl.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• - DELI QUINOA/BASMATI RICE 1KG
• - Cumin Seed

Instructions

1. 1. Wash and soak the basmati rice in water for 20 minutes, then drain.
2. 2. Heat oil in a pan and add cumin seeds until they sizzle and release aroma.
3. 3. Add finely sliced onions and sauté until golden brown, stirring frequently.
4. 4. Add minced garlic and ginger, stirring for 1 minute until fragrant.
5. 5. Mix in chopped tomatoes, turmeric, chili powder, and coriander powder, cooking until the tomatoes soften and the spices blend.
6. 6. Add chicken thighs and cook on medium heat until lightly browned on all sides.
7. 7. Pour water into the pan and season with salt, then cover and simmer for 15 minutes until the chicken is tender.
8. 8. In a separate pot, boil the soaked rice with water and a pinch of salt until cooked, then drain excess water.
9. 9. Fluff the cooked rice and mix it gently with the chicken and spice mixture.
10. 10. Let the flavors meld together for 2-3 minutes on low heat, stirring occasionally.
11. 11. Serve the spiced chicken and jeera rice bowl warm, garnished with fresh coriander if desired.