Spicy Chicken And Rice Bowl Recipe

About this recipe

Spicy Chicken and Rice Bowl is the perfect combination of bold Indian spices, tender chicken, and fluffy basmati rice, making it an ideal high-protein lunch option. This one-pan dish is not only easy to prepare but also packed with balanced nutrition to fuel your day. The chicken thighs provide a rich source of protein, essential for muscle recovery and energy, while the basmati rice offers a satisfying dose of carbs to keep you going. Enhanced by aromatic spices like garam masala, coriander, and turmeric, this dish is a treat for your taste buds and your health. Whether you're meal prepping for the week or enjoying it fresh, this recipe is perfect for gym-goers or anyone seeking a flavorful, wholesome meal. Serve it warm, garnished with fresh coriander, and savor the comforting blend of textures and spices.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 kg Basmati Rice
• - Onion-250 Gms
• 1 pack (100 g) Everest - Ginger Garlic Paste
• medium Chilli Green Long
• 50 g Everest Cumin Powder
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 20 minutes before cooking.
2. 2. Heat oil in a large pan over medium heat and sauté the chopped onions until golden brown.
3. 3. Add the ginger-garlic paste and green chili, and cook for 2 minutes until fragrant.
4. 4. Stir in the tomato puree, turmeric, coriander, cumin, red chili powder, and garam masala, cooking for 5 minutes.
5. 5. Add the chicken thighs and cook until they are lightly browned on all sides, about 6-8 minutes.
6. 6. Drain the soaked rice and add it to the pan, stirring to coat with the spice mixture.
7. 7. Pour in the water and season with salt, bringing the mixture to a gentle boil.
8. 8. Reduce the heat to low, cover the pan, and let it simmer for 20 minutes until the rice is fully cooked.
9. 9. Turn off the heat and let the dish rest, covered, for 5 minutes to absorb any remaining liquid.
10. 10. Garnish with freshly chopped coriander leaves before serving warm.