Spicy Chicken Veggie Rice
One chicken and veggie rice, an easy lunch or dinner dish.
Print
Pin
Servings -4
Ingredients
- 2 cups basmati rice
- 300 g chicken breast fillet cut into small cubes
- 1 medium onion finely chopped
- 1 cm ginger finely chopped
- 3 large garlic cloves finely chopped
- 2 medium tomatoes chopped
- 2 large potatoes cut into cubes
- 2 mushrooms sliced
- 7 broccoli florets
- 10 cauliflower florets
- 10 beans roughly chopped
- 1 small carrot cut into cubes
- 1 large onion sliced
- 2 cardamom pods
- 1 small cinnamon stick
- 4 cloves
- 2 small bay leaves
- 1 teaspoon cumin seeds
- ½ teaspoon ground turmeric
- 2 and ½ teaspoon ground coriander
- 2 teaspoon garam masala
- 2 teaspoon chilly powder
- Water
- Oil
- Salt to taste
Instructions
- Soak rice in 4 cups water. Set aside for 20 minutes.
- Heat oil in a heavy bottomed pan. Splutter cumin seeds. Add the whole spices ( cardamom, bay leaves, cinnamon and cloves), and fry until fragrant.
- Fry chopped onions until translucent. Add in ginger and garlic. Fry again for a few seconds. Fry tomatoes until they become soft. Now lower the flame, and add in the ground spices (ground turmeric, ground coriander, garam masala, and chilly powder). Fry, stirring continuously, for few seconds. Now add chicken and mix well.
- Add ¼ cup water, and let it cook for 2 minutes. Add 1 cup water along with the cut veggies. Cook, covered, until chicken and veggies are half cooked.
- Add 3 cups water to the pan, and add rice (discard water in which rice was soaked). Throw in enough salt and mix well. Bring it to a boil, and then simmer for 20 minutes.
Nutrition
Serving: 1g | Calories: 840kcal | Carbohydrates: 268g | Protein: 90g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 64mg | Sodium: 261mg | Fiber: 70g | Sugar: 88g