Description
Make your weeknight dinner exotic and effortless with these Indian Rice Bowls that pack all the flavor without the fuss. Better than takeout and ready in minutes!
Ingredients
Scale
- 2 cups (400g) basmati rice, thoroughly rinsed until water runs clear
- 3¾ cups (890ml) water
- 1 tablespoon (15ml) ghee or neutral oil
- 1 teaspoon (5g) salt
- 2 whole cardamom pods (optional)
- 1 bay leaf (optional)
- 1 pound (450g) boneless chicken thighs, cut into 1-inch pieces (or paneer or chickpeas)
- 2 tablespoons (16g) garam masala
- 1 teaspoon (2g) ground turmeric
- 1 teaspoon (2g) ground cumin
- 1 teaspoon (2g) ground coriander
- ½ teaspoon red chili powder (adjust to taste)
- 1 cup (240g) plain yogurt (regular or plant-based)
- 1 cup (100g) sliced cucumber
- ½ cup (65g) diced red onion
- ¼ cup (15g) fresh cilantro, chopped
- 2 tablespoons (30ml) tamarind or mint chutney
Instructions
- Rinse rice until water runs clear. In a saucepan, heat ghee, add optional whole spices, then add rice and toast for 1-2 minutes. Add water and salt, bring to boil, reduce heat, cover, and cook for 15 minutes. Let stand covered for 10 minutes, then fluff.
- Mix protein with oil and spices. Cook in a skillet until done (chicken to 165°F, paneer until golden, or chickpeas until crispy). Set aside.
- In the same pan, sauté onion until translucent. Add ginger and garlic, cook for 30 seconds. Add vegetables and sauté until crisp-tender. Season with garam masala, salt and pepper.
- Mix yogurt with cumin, salt, pepper, and cilantro. Set aside.
- Assemble bowls with rice, protein, vegetables, yogurt, chutney, and fresh toppings. Garnish with cilantro and serve immediately.