Spiced Chicken And Rice Bowl Recipe

About this recipe

This Spiced Chicken and Rice Bowl is a vibrant combination of tender chicken, fluffy rice, and aromatic Indian spices, making it a perfect lunch option. The chicken is seasoned with a blend of turmeric, ginger, and Buknu spice for a burst of flavor, while the rice is cooked to perfection and garnished with fresh coriander for a refreshing finish. Packed with 30g of protein, this dish is ideal for maintaining energy levels during a busy day. Cooking it is straightforward and takes just 50 minutes, making it a convenient meal for professionals. Serve warm for a comforting and satisfying experience that resonates with the rich culinary traditions of Maharashtra.

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 20 g Turmeric Powder
• - MF GARLIC CLOVES 100GM
• - Onion-250 Gms
• - Ginger Powder
• - White Pepper
• - Buknu | Ancient Herbal Spice Blend | Ayurvedic Digestive & Natural Tonic | Traditional North Indian Powder | Rare & Powerful
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash the chicken breast thoroughly and pat it dry with a kitchen towel.
2. 2. Slice the onion thinly and crush the garlic cloves to release their flavor.
3. 3. Heat vegetable oil in a pan and sauté the onion and crushed garlic until golden and aromatic.
4. 4. Add the chicken breast to the pan and cook until browned on both sides, about 5 minutes per side.
5. 5. Sprinkle the ginger powder, white pepper, Buknu spice blend, and turmeric evenly over the chicken.
6. 6. Pour 200 ml of water into the pan, cover, and let the chicken simmer for 10 minutes to absorb the spices.
7. 7. In another pot, bring 200 ml of water to a boil and add the 921 Everyday Long Grain Rice with a pinch of salt.
8. 8. Cook the rice over medium heat until tender and all the water is absorbed, about 15 minutes.
9. 9. Chop fresh coriander leaves finely while the rice and chicken are cooking.
10. 10. Once the chicken is cooked through, remove it from the pan and slice it into bite-sized pieces.
11. 11. Fluff the cooked rice with a fork and mix in the chopped coriander leaves for a fresh touch.
12. 12. Assemble the bowl by layering the rice first, followed by the sliced chicken on top.
13. 13. Drizzle any remaining sauce from the pan over the chicken and rice for added flavor.
14. 14. Garnish with more fresh coriander leaves and serve warm.