Spiced Chicken And Vegetable Rice Medley Recipe

Indian cuisine · 524 calories

Spiced Chicken and Vegetable Rice Medley recipe

About this recipe

Spiced Chicken and Vegetable Rice Medley is a hearty and flavorful Indian breakfast perfect for starting your day with energy and satisfaction. Combining tender chicken breast with fragrant rice and colorful mixed vegetables, this dish is spiced to perfection with chili powder, turmeric, cumin, and coriander. It’s not just a feast for the senses but also a nutritional powerhouse, offering 37 grams of protein and 140 grams of carbohydrates per serving. Easy to prepare in under 35 minutes, this meal is ideal for families or fitness enthusiasts looking for a protein-rich start to the day. Serve it warm and enjoy the delicate balance of spices and textures that make this dish a crowd-pleaser. Whether you're refueling after a workout or simply craving comfort food, this recipe is sure to hit the mark.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • - DELI QUINOA/BASMATI RICE 1KG
  • - Frozen Mixed Vegetables
  • 200 ml Mustard Oil
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 20 g Turmeric Powder
  • 100 g Red Chili Powder
  • - Coriander Powder
  • 50 g Everest Cumin Powder

Instructions

  1. 1. Wash and rinse the rice thoroughly under cold water to remove excess starch.
  2. 2. Dice the chicken breast into bite-sized pieces and season with salt, turmeric, chili powder, and coriander powder.
  3. 3. Heat oil in a large pan over medium heat and sauté chopped onions until golden brown.
  4. 4. Add minced garlic and ginger powder to the pan, stirring until fragrant for about 1 minute.
  5. 5. Toss in the seasoned chicken and cook until lightly browned on all sides, about 5 minutes.
  6. 6. Add the frozen mixed vegetables to the pan and stir for 3 minutes to combine flavors.
  7. 7. Sprinkle cumin powder over the mixture and mix well before adding the rinsed rice.
  8. 8. Pour in water and bring the mixture to a gentle boil, then lower the heat to simmer.
  9. 9. Cover the pan and let the rice cook for 15-20 minutes, stirring occasionally to prevent sticking.
  10. 10. Check if the rice is tender and the water has been absorbed; adjust seasoning if needed.
  11. 11. Remove the pan from heat and let it sit, covered, for 5 minutes to allow flavors to meld.
  12. 12. Fluff the rice with a fork and serve the chicken and vegetable medley warm.