Spiced Chicken And Rice Breakfast Bowl Recipe

About this recipe

Start your day with the aromatic and satisfying Spiced Chicken and Rice Breakfast Bowl. This Indian-inspired dish combines tender chicken chunks and fluffy long-grain rice, perfectly seasoned with turmeric, cumin, garam masala, and red chili powder. Enhanced by sautéed onions and tomatoes, this dish is both hearty and wholesome. Packed with 37g of protein per serving, it's an ideal choice for maintaining energy levels and muscle recovery, especially after a morning workout. Easy to prepare in just 40 minutes, this recipe is perfect for gym meal prep or a nourishing weekend breakfast. Serve it warm, garnished with fresh coriander, and enjoy the delicious blend of spices and textures that make this bowl a standout breakfast option.

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 1 kg Rice
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 110 g Unpeeled Garlic Cloves
• 100 g Catch Ginger Paste
• 20 g Turmeric Powder
• - Red Chilli Powder
• 50 g Everest Cumin Powder
• 100 g Catch Super Garam Masala
• 500 ml Oil (For Frying)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash the rice thoroughly under running water and soak it for 15 minutes.
2. 2. Heat oil in a pan and sauté finely chopped onion until golden brown.
3. 3. Add ginger paste and minced garlic, cooking until aromatic for about a minute.
4. 4. Stir in chopped tomatoes, turmeric powder, red chili powder, cumin powder, and salt, cooking until the tomatoes soften and blend into a paste.
5. 5. Cut the chicken breast into bite-sized pieces and add them to the pan, stirring to coat with the spices.
6. 6. Cook the chicken on medium heat until it is tender and cooked through, approximately 8-10 minutes.
7. 7. Drain the soaked rice and add it to the pan, mixing gently to combine with the chicken and spices.
8. 8. Pour in the measured water and bring to a boil, then lower the heat and cover the pan with a lid.
9. 9. Let the rice cook on low heat for about 15 minutes, or until the water is absorbed and the rice is fluffy.
10. 10. Sprinkle garam masala and finely chopped coriander leaves over the cooked rice and chicken, mixing lightly.
11. 11. Let the dish rest, covered, for 5 minutes to allow the flavors to meld together.
12. 12. Serve warm in bowls for a hearty and satisfying breakfast.