This Chicken Rice Bowl is a hearty and flavorful dish that’s perfect for a quick, satisfying meal. It features tender, marinated chicken thighs, perfectly seasoned rice cooked in chicken stock, and a refreshing salad for balance. Topped with a creamy white sauce, spicy hot sauce, and a touch of sweetness from pomegranate seeds, this bowl is a delightful combination of textures and flavors. Easy to assemble and customizable, it’s a dish the whole family will love!
Chicken Rice Bowl
Ingredients
For Chicken:
- 400 grams Boneless Chicken Thighs
- 1 tsp Red Chilli Powder
- ½ tsp Cumin Powder
- Black Pepper
- 1 tsp Paprika Powder
- 1 tsp Ginger Garlic Paste
- 2 tbsp Lemon Juice
- Salt to taste
- 3 tbsp Olive Oil
For White Yoghurt Sauce:
- ¼ cup Plain Mayonnaise
- ½ cup Yoghurt
- 2 cloves garlic
- Black Pepper
- Salt
- lemon juice
- 1 tsp honey
For Rice:
- ½ cup Rice
- 1 Chicken Stock Cube
- salt
- Water
- 1 cardamom
- 2 Cloves
- 1 tbsp Ghee/Butter
Onion Pickle:
- 1 large Onions Thinly Sliced
- 2 Green Chillies
- 1 tbsp Vinegar
- ¾ tsp Sugar
- Salt to taste
For Salad:
- Cucumber
- Onion
- Tomatoes
- Parsley
- Olives
- carrot
- Salt
- Olive Oil
- lemon Juice
- Walnut
Other Ingredients:
- Pomegranate seeds
- hot sauce
- pickled birds eye chillies
Instructions
To cook Chicken:
- Marinate with all the ingredients and air-fry for 30 minutes. Cut into smaller pieces. Keep aside.
To make White Sauce:
- Add all the ingredients in a blender and blend until smooth sauce forms.
To cook Rice:
- in a pot, add ghee and add cardamom and clove. Add rice and chicken stock, salt, pour water and cook until rice cooked.
To make onion pickle:
- Add all ingredients together and massage the onions well.
To make Salad:
- Mix all ingredients.
- To assemble:
- In a bowl, place rice, chicken, salad, onion pickle and finally drizzle white sauce and hot sauce on top along with pomegranate.