Zesty Chicken And Rice Bowl Recipe

About this recipe

Elevate your snack game with this Zesty Chicken and Rice Bowl, a one-pan wonder brimming with bold Indian flavors and wholesome nutrition. Tender chicken breast, fluffy basmati rice, and aromatic spices come together to create a dish that's both comforting and energizing. Packed with 38g of protein, this recipe is ideal for gym-goers looking to refuel after a workout. The vibrant mix of turmeric, cumin, and garam masala adds depth, while fresh coriander gives a burst of freshness. Quick and easy to make, this dish is perfect for batch cooking or a cozy evening snack. Whether you're craving a hearty bite or need a high-protein option, this bowl fits the bill beautifully. Serve it warm and enjoy the blend of textures and flavors with every spoonful.

Ingredients

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

Instructions

1. 1. Wash the basmati rice thoroughly and soak it in water for 15 minutes.
2. 2. Dice the chicken breast into bite-sized pieces and set aside.
3. 3. Heat vegetable oil in a large pan over medium heat and add cumin seeds to crackle.
4. 4. Add finely chopped onion, garlic, and ginger, and sauté until the onions turn golden brown.
5. 5. Add diced tomatoes and green chilies, and cook for 5 minutes until softened.
6. 6. Mix turmeric powder, red chili powder, and salt, and cook for 2 minutes to blend the spices.
7. 7. Add the chicken pieces to the pan and stir well to coat them in the spices.
8. 8. Cook the chicken for 10 minutes, stirring occasionally until it is evenly browned and cooked through.
9. 9. Drain the soaked rice and add it to the pan, stirring gently to combine with the chicken.
10. 10. Pour water into the pan, cover with a lid, and simmer on low heat for 15 minutes until the rice is fully cooked.
11. 11. Sprinkle garam masala and freshly chopped coriander leaves over the dish.
12. 12. Turn off the heat and let the dish rest for 5 minutes before serving.
13. 13. Fluff the rice gently with a fork and serve hot in individual bowls.
14. 14. Garnish with additional coriander leaves if desired and enjoy the meal.