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Kfc Rice Bowl Recipe Indian – A Delicious And Easy-To-Make Recipe

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We Need To Get Our Hands On KFC's Breakfast Sambal Rice Bowl Pronto! Hype Malaysia
We Need To Get Our Hands On KFC's Breakfast Sambal Rice Bowl Pronto! Hype Malaysia from hype.my

Description

KFC Rice Bowl Recipe Indian is a quick and easy recipe that is perfect for those who love KFC's flavors but want to try something new. This recipe is inspired by KFC's rice bowls, but with an Indian twist. The dish consists of flavorful and aromatic rice, topped with tender chicken pieces cooked in a blend of Indian spices, and served with a side of fresh vegetables.

Prep Time

The prep time for this recipe is around 20 minutes.

Cook Time

The cook time for this recipe is around 30 minutes.

Ingredients

For the rice:
  • 1 cup Basmati rice
  • 2 cups water
  • 1 cinnamon stick
  • 2 cloves
  • 2 cardamom pods
  • 1 bay leaf
  • 1 tsp salt
  • 1 tbsp oil
For the chicken:
  • 500g boneless chicken pieces
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tbsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • 1 tsp salt
  • 2 tbsp oil
For the vegetables:
  • 1 onion, sliced
  • 1 capsicum, sliced
  • 1 carrot, sliced
  • 1/2 cup peas
  • 1 tbsp oil
  • Salt and pepper to taste

Equipment

  • Pressure cooker
  • Frying pan
  • Kitchen knife
  • Cutting board
  • Bowl
  • Spatula

Method

For the rice:

  1. Wash the rice 2-3 times until the water runs clear. Soak the rice in water for 20 minutes.
  2. In a pressure cooker, heat oil and add cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for a minute.
  3. Add the soaked rice, salt, and water. Mix well.
  4. Cover the cooker and let it cook for 2 whistles on high flame.
  5. Turn off the flame and let the pressure release naturally.
  6. Once the pressure is released, open the cooker and fluff the rice with a fork. Keep it aside.

For the chicken:

  1. In a bowl, mix ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt.
  2. Add the boneless chicken pieces to the bowl and mix until the chicken is coated with the spices.
  3. In a frying pan, heat oil and add the marinated chicken. Cook on medium heat until the chicken is tender and fully cooked.
  4. Once the chicken is cooked, keep it aside.

For the vegetables:

  1. In a frying pan, heat oil and add sliced onions. Sauté until the onions turn translucent.
  2. Add sliced capsicum and sauté for 2-3 minutes until the capsicum is slightly cooked.
  3. Add sliced carrots and peas. Mix well and sprinkle salt and pepper to taste.
  4. Cook until the vegetables are fully cooked but still crunchy. Keep it aside.

Assembling the rice bowl:

  1. In a bowl, add a generous amount of cooked rice.
  2. Add the cooked chicken pieces on top of the rice.
  3. Add the sautéed vegetables on top of the chicken.
  4. Serve hot and enjoy!

Notes

To make the dish spicier, you can add more red chili powder or green chilies to the chicken marinade. You can also adjust the amount of salt and spices as per your taste.

Nutrition Info

This recipe yields 4 servings. Each serving contains approximately:
  • Calories: 450
  • Protein: 25g
  • Fat: 17g
  • Carbohydrates: 50g
  • Fiber: 4g
  • Sugar: 4g
  • Sodium: 1100mg

Recipe Tips

  • You can use any vegetables of your choice for the sautéed vegetables, such as mushrooms, broccoli, or zucchini.
  • If you don't have a pressure cooker, you can cook the rice in a pot on the stove. Follow the same steps but cook the rice on low heat for 15-20 minutes or until the rice is fully cooked.
  • You can also cook the chicken in an oven or air fryer instead of a frying pan for a healthier option.

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