Spiced Chicken And Turmeric Rice Bowl Recipe

Indian cuisine · 361 calories

Spiced Chicken and Turmeric Rice Bowl recipe

About this recipe

This Spiced Chicken and Turmeric Rice Bowl is the ultimate Indian-inspired comfort food, perfect for a hearty lunch or meal prep. Featuring tender chicken pieces simmered in aromatic spices like the Suhana Dal Makhani blend, grated fresh turmeric, and a base of fluffy long-grain rice, this dish is both flavorful and nourishing. The bright yellow hue from turmeric pairs beautifully with the rich tomato and onion base, while the coriander garnish adds a fresh finish. With 25g of protein and 97g of carbohydrates per serving, this meal supports muscle recovery and sustained energy, making it ideal for gym-goers or anyone looking for a balanced, high-protein option. Easy to prepare in one pan, this recipe is perfect for those busy weekdays when you need a quick, nutritious meal without compromising on taste.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • - DELI QUINOA/BASMATI RICE 1KG
  • 20 g Turmeric Powder
  • 500 ml Oil (For Frying)
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 110 g Unpeeled Garlic Cloves
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • - Ginger Powder
  • 50G Suhana Meatmutton
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Wash and soak the rice in water for 20 minutes, then drain it.
  2. 2. Cut the chicken breast into bite-sized pieces and set aside.
  3. 3. Grate the fresh turmeric and finely chop the onion, tomato, garlic, and coriander leaves.
  4. 4. Heat vegetable oil in a large pan over medium heat, then sauté the onion until golden brown.
  5. 5. Add garlic and ginger powder to the pan and cook for another minute until fragrant.
  6. 6. Add the chicken pieces and cook until they are lightly browned on all sides.
  7. 7. Stir in Suhana Dal Makhani Spice Mix and grated turmeric, ensuring the chicken is coated evenly.
  8. 8. Add chopped tomatoes and cook until they are softened and blended into the mixture.
  9. 9. Pour in the water, bring to a boil, and then reduce to a simmer.
  10. 10. Add the soaked and drained rice to the pan, stirring gently to combine.
  11. 11. Cover the pan and cook on low heat for 15 minutes until the rice is fluffy and the water is absorbed.
  12. 12. Garnish with fresh coriander leaves and adjust salt to taste before serving.