Spicy Chicken And Vegetable Rice Bowl Recipe

Indian cuisine · 688 calories

Spicy Chicken and Vegetable Rice Bowl recipe

About this recipe

This Spicy Chicken and Vegetable Rice Bowl is a perfect Indian-inspired lunch option for those who crave bold flavors and balanced nutrition. Combining tender chicken pieces with fragrant spices, fluffy rice, and a medley of colorful vegetables, this dish is as wholesome as it is delicious. The one-pan cooking process makes it an ideal choice for meal prep or a quick weekday lunch. Packed with 48g of protein, it fuels muscle recovery while the rice provides sustained energy. The medium spice level ensures a kick without overpowering the palate, and the fiber-rich vegetables aid digestion. Whether you're looking for comfort food or a gym-friendly meal, this rice bowl hits all the right notes. Serve it hot, garnish with fresh coriander, and enjoy a satisfying meal that’s ready in under an hour.

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 1 Kg Star Jsr L Kolam Rice1kg
  • - Frozen Mixed Vegetables
  • loose Ginger
  • 110 g Unpeeled Garlic Cloves
  • - Onion-250 Gms
  • - Suhana Dal Makhani Spice Mix 50g Pouch
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 850 g Sundrop Heart+ Blended Cooking Oil

Instructions

  1. 1. Wash the rice thoroughly under running water and soak it for 15 minutes.
  2. 2. Chop the onion finely, mince the garlic and ginger, and set aside.
  3. 3. Heat oil in a large pan over medium heat and sauté the onion until golden brown.
  4. 4. Add minced garlic and ginger to the pan, sauté for 1 minute until fragrant.
  5. 5. Cut the chicken breast into bite-sized pieces and add to the pan, cooking until lightly browned.
  6. 6. Add Suhana Dal Makhani Spice Mix, red chili powder, turmeric powder, and salt, stirring well to coat the chicken.
  7. 7. Add the frozen mixed vegetables to the pan, stir, and cook for 3 minutes.
  8. 8. Drain the soaked rice and add it to the pan, stirring gently to mix with the chicken and vegetables.
  9. 9. Pour water into the pan, cover, and cook on low heat until the rice is fully cooked and absorbs the water.
  10. 10. Fluff the rice gently with a fork and let it sit covered for 5 minutes before serving.
  11. 11. Serve hot in bowls and garnish with freshly chopped coriander if desired.