Spiced Chicken And Veggie Rice Bowl Recipe

About this recipe

Experience the perfect morning boost with the Spiced Chicken and Veggie Rice Bowl. Combining the richness of tender chicken, the freshness of colorful mixed vegetables, and the aroma of Indian spices, this dish is a celebration of flavors and nutrition. It is designed to fuel your day with 63g of protein, 95g of carbohydrates, and 18g of healthy fats, making it ideal for active individuals. The cooking process is straightforward, with just 35 minutes from start to finish, and the result is a wholesome, satisfying breakfast that feels as comforting as it is energizing. Serve it warm, garnished with fresh coriander, and enjoy the balance of taste and health in every bite. Whether you're preparing for a busy workday or a workout session, this rice bowl is your go-to meal.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 kg Basmati Rice
• 70G Maretti Oven Baked Bruschette Mediterranean Vegetables Chips (70g)
• 500 ml Oil (For Frying)
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 500 g Onion
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash the rice thoroughly and soak it in water for 15 minutes, then drain.
2. 2. Dice the chicken breast into bite-sized pieces and set aside.
3. 3. Finely chop the onion, garlic, and ginger for the base preparation.
4. 4. Heat the vegetable oil in a deep pan or kadai over medium heat and add cumin seeds.
5. 5. Once the cumin seeds start to splutter, add the chopped onion, garlic, and ginger. Sauté until golden brown.
6. 6. Add the chicken pieces to the pan and cook until they turn white, stirring frequently.
7. 7. Sprinkle turmeric powder, red chili powder, and salt over the chicken, stirring to coat evenly.
8. 8. Add the mixed vegetables to the pan and cook for another 3-4 minutes, ensuring they mix well with the chicken and spices.
9. 9. Stir in the soaked and drained rice, ensuring it is well combined with the chicken and vegetables.
10. 10. Pour in 300 ml of water, cover the pan with a lid, and let it cook on low heat for 15 minutes.
11. 11. Check the rice for doneness and fluff it gently with a fork once the water is absorbed.
12. 12. Garnish with freshly chopped coriander leaves before serving.