Spicy Chicken And Rice Snack Bowls Recipe

About this recipe

Spicy Chicken and Rice Snack Bowls are a one-pan delight featuring tender chicken, aromatic basmati rice, and bold Indian spices. This dish is perfect for anyone looking for a flavorful and satisfying quick meal. It combines high protein, balanced carbs, and vibrant flavors to keep you energized and refreshed. The cooking process is straightforward, making it ideal for batch preparation or impromptu snacking. Whether you're refueling after a workout or craving a spicy treat, this snack bowl delivers the perfect blend of nutrition and taste. Garnished with fresh coriander, it’s as visually appealing as it is delicious. Try this easy recipe for a satisfying Indian-inspired snack!

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 1 kg Basmati Rice
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• 100 g Garlic - Single Clove
• loose Ginger
• 1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch
• - 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 under cold water and set it aside to soak for 10 minutes.
2. 2. Finely chop the onion, tomato, garlic, ginger, and green chili for a fresh aromatic base.
3. 3. Heat oil in a large pan over medium heat and sauté the chopped onion until golden brown.
4. 4. Add the garlic, ginger, and green chili, stirring for 2 minutes until fragrant.
5. 5. Mix in the turmeric, red chili powder, coriander powder, and garam masala, cooking for 1 minute.
6. 6. Add the chopped tomato and cook until softened, forming a thick masala paste.
7. 7. Cut the chicken breast into bite-sized pieces and add to the pan, stirring to coat with the spices.
8. 8. Cook the chicken for 5-7 minutes until lightly browned and mostly cooked through.
9. 9. Drain the soaked rice and carefully add it to the pan, stirring gently to combine with the chicken and masala.
10. 10. Pour in water and season with salt, then bring to a boil over high heat.
11. 11. Lower the heat, cover the pan, and let the rice and chicken simmer for 15 minutes.
12. 12. Once the rice is fully cooked and liquid absorbed, fluff gently with a fork.
13. 13. Garnish with fresh coriander leaves and serve hot in snack-sized bowls.
14. 14. Enjoy your spicy chicken and rice snack, perfect for refueling after a workout!