Zesty Chicken Rice Bowl Recipe

About this recipe

The Zesty Chicken Rice Bowl is a delightful North Indian dish that combines tender chicken pieces with fragrant basmati rice and a medley of aromatic spices. Perfect for lunch, this recipe is both hearty and nutritious, offering 35 grams of protein to fuel your day and 105 grams of carbohydrates for sustained energy. The cooking process is straightforward yet rewarding, as the spices bloom in the hot oil, filling your kitchen with inviting aromas. The dish is garnished with fresh coriander leaves, adding a vibrant touch to the final presentation. Serve it on busy weekdays or as a comforting meal after a workout; it’s versatile, flavorful, and sure to become a favorite in your lunch rotation.

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
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 500 ml Oil (For Frying)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Wash and soak the basmati rice in water for 20 minutes, then drain it.
2. 2. Dice the chicken breast into bite-sized pieces and set it aside.
3. 3. Heat vegetable oil in a pan and add cumin seeds, letting them sizzle for 10 seconds.
4. 4. Add finely chopped onions to the pan and sauté until golden brown and fragrant.
5. 5. Stir in minced garlic, ginger, and chopped green chilies, cooking for about 1 minute.
6. 6. Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder, then cook until the mixture forms a thick paste.
7. 7. Add the diced chicken pieces to the pan, stirring to coat them with the spice mixture.
8. 8. Cook the chicken on medium heat for 5-6 minutes, stirring occasionally until fully cooked.
9. 9. Add the soaked basmati rice and water to the pan, along with salt, and mix gently.
10. 10. Cover the pan with a lid and let the rice cook on low heat for about 15 minutes or until all the water is absorbed.
11. 11. Fluff the rice gently with a fork and garnish with chopped fresh coriander leaves.
12. 12. Serve the zesty chicken rice bowl hot, with an optional side of cucumber slices or raita.