Spicy Chicken And Rice Breakfast Bowl Recipe

Indian cuisine · 330 calories

About this recipe

Start your day with a burst of flavor and energy with this Spicy Chicken and Rice Breakfast Bowl. Combining tender chicken chunks with aromatic Indian spices, this dish is cooked together with fluffy long-grain rice for a hearty and satisfying meal. The cooking process involves infusing the chicken and rice with layers of spices like cumin, mustard seeds, and curry leaves, creating a symphony of flavors that dance on your palate. The dish is rich in protein, providing 32g per serving, making it ideal for fueling your morning. With balanced macros and a touch of heat, this breakfast bowl is perfect for those who enjoy a flavorful and nutrient-packed start to their day. Easy to prepare in just 35 minutes, it’s a wholesome way to kick off a busy morning or a leisurely weekend. Serve it hot, garnished with fresh curry leaves for an authentic Indian touch.

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 910 g Saffola Gold Corn & Rice Bran Refined Blended Cooking Oil (1 Ltr)
  • - MF GARLIC CLOVES 100GM
  • 200 g Chukde Cumin Seeds / Jeera Seeds
  • 200 g Whole Farm Premium Black Small Mustard Seeds
  • 50 g Pluckk Organic Curry Leaves
  • - Ginger Powder
  • 50 g X 3 Eastern Asafoetida Powder Combo
  • - Fenugreek Seeds-100gms
  • - Rock Salt
  • 25 g Whole Black Pepper
  • 100 g Red Chili Powder
  • - Tomato Chutney Mix

Instructions

  1. 1. Wash and rinse the rice thoroughly, then soak it in water for 15 minutes.
  2. 2. Cut the chicken breast into bite-sized pieces and set aside.
  3. 3. Heat the cooking oil in a deep pan over medium heat.
  4. 4. Add mustard seeds, cumin seeds, and fenugreek seeds to the hot oil and let them splutter.
  5. 5. Add curry leaves and asafoetida powder, stirring for a few seconds until aromatic.
  6. 6. Toss in minced garlic and ginger powder, cooking until the garlic turns golden brown.
  7. 7. Add the chicken pieces to the pan and stir-fry until they are lightly browned.
  8. 8. Sprinkle chili powder, black pepper, and salt over the chicken and mix well.
  9. 9. Drain the soaked rice and add it to the pan along with the water.
  10. 10. Stir in the tomato chutney mix and bring to a boil.
  11. 11. Reduce heat to low, cover the pan, and let the rice and chicken cook until the water is absorbed (about 20 minutes).
  12. 12. Once done, fluff the rice gently with a fork to mix the flavors evenly.
  13. 13. Check seasoning and adjust salt or spices as needed.
  14. 14. Serve the chicken and rice bowl hot, garnished with fresh curry leaves.