Zesty Chicken And Rice Bowls Recipe

About this recipe

A flavorful bowl of spiced chicken paired with fragrant rice and sautéed vegetables, perfect for a quick snack.

Ingredients

• - Fresh Tofu
• 80 g Soya Sauce
• NaN Kodo Millet
• 500 g Desi Tomato
• 1 kg Id Idli & Dosa Batter - 1 Kg
• 500 g Moong Dal
• 200 g Paneer
• 1 piece Coconut
• 500G Rajma
• 250 g Spinach
• - Tortilla Wraps
• - Coriander Powder
• 1kg Wonderland Walnuts: 1 Kg
• 200 g Cream
• 1 Kg R.C. Fish
• 1 Bunch Mint Leaves
• 50 g Catch Fish Masala
• - Besan
• 100 g Tamarind
• - MASOOR DAL
• - Rice Flour
• 500 g Chicken Whole
• 750 G Top-Op Table Salt Drums
• 100G Natco Kashmiri Chilli Powder, 100G
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 200 G Amul Fresh Malai Paneer 200 G
• 100 G Natco Coriander Ground
• 1kg 1kg Green Pepper
• 1 piece Yellow Bell Pepper
• 100 G Rajah Garam Masala
• 100 G Saras Turmeric Haldi Powder
• - Ktc Gram Flour 2kg
• - Shan Chaat Masala
• 100 G Trs Ground Cumin Jeera Powder

Instructions

1. 1. Rinse the rice thoroughly and soak it in water for 15 minutes.
2. 2. In a pan, heat 1 tablespoon of oil and sauté chopped onions until golden brown.
3. 3. Add diced tomatoes and capsicum to the pan, cooking until softened.
4. 4. Add turmeric powder, red chili powder, garam masala, and salt to the vegetables, stirring well.
5. 5. In a separate pan, heat 1 tablespoon of oil and cook the chicken breast until browned and cooked through.
6. 6. Boil the soaked rice in salted water until tender, then drain excess water.
7. 7. Combine the cooked rice with the sautéed vegetables and mix gently.
8. 8. Slice or shred the cooked chicken and arrange it over the rice-vegetable mixture.
9. 9. Garnish with freshly chopped coriander and serve warm.