Chicken Burrito Bowl with Cumin Rice
Deliciously moist and succulent chicken with an assortment of toppings. Stuff it in a burrito or just eat it as it is!!! You just cant go wrong...
Ingredients
Marination
- ½ lbs Chicken boneless skinless thighs
- 2 tbsp Yogurt
- 2 tsp Ginger Garlic paste
- ½ tsp Coriander Powder
- ¼ tsp Turmeric
- ½ tsp Malwani Masala
- Salt
- Pepper
Jeera Rice/ Cumin Rice
- 1 cup Rice
- 1 tbsp Clarified Butter/Ghee
- 1 tsp Cumin Seeds
- 4 Cloves
- 1 Bay Leaf
- 1 Cinnamon Stick
- 5 Cardamom pods
- Salt to taste
- 2 cup Water
Toppings
- 1 Green Pepper diced
- ½ Small Onion diced
- 1 Tomato diced
- 1 Small Serrano Chili
- 2 Avocadoes
- 1 cup Boiled Corn
- 1 tbsp Lemon Juice
- 2 tbsp Coriander leaves
- 1 cup Red beans
- 1 cup Yogurt
- Hot sauce
Instructions
Marination
- Whisk together yogurt, ginger garlic paste, coriander powder, turmeric, malvani masala, salt & pepper in a bowl. Cut the chicken thighs into small pieces and add to the above mixture. Cover and let it marinate in the fridge overnight.
Cumin Rice
- Wash rice, drain the water and keep aside.
- Heat ghee in a pan over medium heat add bay leaf, cinnamon stick, cloves, cardamon and sauté for few minutes till you get nice aroma from the spices.
- Add cumin seeds, when it crackles, add rice. Stir till rice is well coated with ghee.
- Add water and salt. Mix well. Cover and let it cook till water evaporates and rice is soft.
Chicken
- Heat oil in a skillet over medium heat.
- Add bell peppers and cook till tender.
- Drain the chicken cubes and place on the pan and cook till each side golden and cooked through. Season with salt.
Assembly
- Whisk together greek yogurt & hot sauce.
- In a pressure cooker add red beans, salt and cook till soft.
- In a bowl mix tomato, onion, serrano chili and salt.
- Cut avocado in cubes and mix with lemon juice to prevent avocadoes from browning.
- In a big bowl add rice, top with chicken mixture, red beans, corn, avocado and tomato onion mixture. Drizzle with yogurt sauce.