Spiced Chicken And Jeera Rice Bowl Recipe

Indian cuisine · 402 calories

Spiced Chicken and Jeera Rice Bowl recipe

About this recipe

Experience the rich flavors of Indian cuisine with this Spiced Chicken and Jeera Rice Bowl, a perfect blend of tender chicken thighs seasoned with aromatic spices and paired with fragrant cumin-infused rice. This hearty and satisfying dish is ideal for a protein-packed lunch, offering 30g of protein per serving to keep you energized throughout the day. The cooking process is straightforward, making it accessible for intermediate cooks while ensuring authentic regional flavors. Serve it warm, garnished with fresh coriander leaves, and enjoy a wholesome meal that balances taste, texture, and nutrition seamlessly.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • - DELI QUINOA/BASMATI RICE 1KG
  • - Cumin Powder-50 Gm
  • 200 ml Mustard Oil
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • - Coriander Powder
  • 100 g Catch Super Garam Masala
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash and soak rice in water for 20 minutes, then drain and set aside.
  2. 2. Chop the onion, tomato, garlic, and ginger finely for ease of cooking.
  3. 3. Heat oil in a pan, add cumin seeds, and sauté until they crackle and turn aromatic.
  4. 4. Add chopped onion to the pan and cook until it turns golden brown and soft.
  5. 5. Stir in garlic and ginger, cooking for 1 minute until fragrant, then add tomatoes.
  6. 6. Cook the tomatoes until they soften and form a thick sauce, stirring occasionally.
  7. 7. Add turmeric powder, red chili powder, coriander powder, and garam masala, mixing well.
  8. 8. Add chicken thighs to the pan and coat them evenly with the spice mixture.
  9. 9. Cook the chicken on medium heat for 10 minutes, stirring occasionally to avoid sticking.
  10. 10. In another pot, boil 400 ml of water, add soaked rice, and cook until tender.
  11. 11. Once the rice is cooked, drain excess water and mix it with the cumin seeds and salt.
  12. 12. Garnish both the chicken and rice with freshly chopped coriander leaves before serving.
  13. 13. Arrange the spiced chicken and jeera rice together in a bowl for a balanced meal.
  14. 14. Serve warm and enjoy the flavors of this aromatic Indian lunch.