Spicy Chicken And Rice Bowls Recipe

Indian cuisine · 514 calories

Spicy Chicken and Rice Bowls recipe

About this recipe

Spicy Chicken and Rice Bowls are your go-to snack for a flavorful and protein-packed experience. This Indian-inspired dish combines tender boneless chicken thighs with basmati rice, cooked in a medley of bold spices like turmeric, red chili, and coriander. The dish is both hearty and aromatic, with a touch of green chili for a medium spice level that excites the palate without overwhelming it. Each bite offers a perfect balance of protein and carbs, making it ideal for gym prep or a quick, satisfying snack. The cooking process is straightforward, involving one pan for easy cleanup, and the garnishing of fresh coriander leaves adds a bright, fresh finish. Whether you’re fueling up post-workout or just craving comfort food, these bowls deliver on both flavor and nutrition. Serve warm and enjoy the rich textures and layers of taste.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 1 kg Basmati Rice
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 100 g Garlic - Single Clove
  • loose Ginger
  • medium Chilli Green Long
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 500 ml Oil (For Frying)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash and soak the basmati rice in water for 20 minutes before cooking.
  2. 2. Heat oil in a deep pan and add cumin seeds; let them sizzle for a few seconds.
  3. 3. Add finely chopped onions and sauté until golden brown and fragrant.
  4. 4. Stir in minced garlic, ginger, and green chili, cooking until aromatic.
  5. 5. Add diced tomatoes and cook until they soften and blend into the mixture.
  6. 6. Mix in turmeric powder, coriander powder, and red chili powder, stirring well.
  7. 7. Add the chicken thigh pieces and cook until they are browned and coated in spices.
  8. 8. Pour in water and bring the mixture to a simmer, allowing the chicken to cook fully.
  9. 9. Drain the soaked rice and add it to the pan, stirring gently to combine.
  10. 10. Cover the pan and let the rice cook on low heat until fluffy and the water is fully absorbed.
  11. 11. Garnish with freshly chopped coriander leaves and serve warm in bowls.