Best 5 Bombay Chicken N Rice Abs Diet Recipes

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Tantalize your taste buds with the exotic flavors of Bombay Chicken n' Rice, a delectable dish that blends the vibrant spices of India with the comforting goodness of chicken and rice. This culinary masterpiece is a symphony of flavors, featuring succulent chicken marinated in a tantalizing blend of aromatic spices, then cooked to perfection and served over fluffy, fragrant rice. The dish is a harmonious balance of heat, tang, and richness, sure to leave you craving for more. Accompanying the main course are two equally enticing recipes: Jeera Rice, a flavorful rice dish infused with the earthy aroma of cumin seeds, and Cucumber Raita, a refreshing yogurt-based condiment that adds a cooling touch to the spicy chicken. Get ready to embark on a culinary journey to the vibrant streets of Bombay with this irresistible trio of recipes.

Here are our top 5 tried and tested recipes!

BOMBAY CHICKEN AND RICE



Bombay Chicken and Rice image

Chicken parts are brushed with a butter and curry mixture and baked in a mixture of rice, seasonings and dried fruit.

Provided by CHRISTYJ

Categories     World Cuisine Recipes     Asian     Indian

Time 1h20m

Yield 6

Number Of Ingredients 10

1 cup uncooked long-grain white rice
6 ounces diced dried mixed fruit
½ cup chopped onion
1 ½ teaspoons sugar
1 teaspoon salt
2 cups water
1 (3 pound) chicken, cut into pieces
2 tablespoons butter, melted
4 teaspoons curry powder, divided
½ teaspoon paprika

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
  • Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 46.2 g, Cholesterol 107.2 mg, Fat 21.6 g, Fiber 1.1 g, Protein 34.2 g, SaturatedFat 7.3 g, Sodium 517.7 mg, Sugar 0.7 g

BOMBAY RICE AND PEAS



Bombay Rice and Peas image

Brown rice is substituted for the more typically used basmati rice in this classic dish from southwestern India.

Provided by morgainegeiser

Categories     Brown Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons vegetable oil
1/2 cup onion, chopped
1 garlic clove, crushed
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 jalapeno pepper (optional)
1 (10 ounce) package frozen green peas
1 large tomatoes, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups brown rice, cooked
2 tablespoons cilantro, fresh chopped

Steps:

  • Heat oil in a large nonstick skillet over medium heat. Add onions and garlic.
  • Sprinkle with coriander, cumin, clobes, cinnamon, and jalapeno.
  • Cook, stirring frequently, 5 minutes.
  • Add peas, tomatoes, salt and pepper. Mix well so that spices are evenly distributed. Cover and cook 5 minutes.
  • Add rice. Cook, stirring constanly, until mixture is well blended and rice is hot.
  • Top each serving with chopped fresh cilantro, if desired.

Nutrition Facts : Calories 436.9, Fat 4.7, SaturatedFat 0.8, Sodium 298.1, Carbohydrate 86.4, Fiber 8, Sugar 6.6, Protein 12.5

HOW TO MAKE THE BEST BOMBAY BIRYANI RECIPE BY TASTY



How To Make The Best Bombay Biryani Recipe by Tasty image

Biryani is a perfectly cooked rice dish, seasoned with whole spices, and layered between tender chunks of meat and streams of delicious gravy. It's a dish that will give you the perfect bite each time. This is Kanchan Koya's favorite biryani recipe that is sure to keep everyone you know coming for more.

Provided by Tikeyah Whittle

Categories     Lunch

Time 3h

Yield 4 servings

Number Of Ingredients 42

1 cup full fat greek yogurt
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon kosher salt
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
½ teaspoon garam masala
1 teaspoon red chile powder
1 lime, juiced
1 ½ lb bone-in chicken thighs, and/or drumsticks
1 ½ cups basmati rice
5 cups water, plus more for rinsing and soaking
4 whole green cardamom pods
1 whole black cardamom pod
1 whole cinnamon stick
2 dried bay leaves
4 whole cloves
1 teaspoon kosher salt
1 teaspoon kosher salt, plus more to taste
2 yukon gold potatoes, peeled and chopped
2 tablespoons neutral oil, plus more for frying
2 small red onions, thinly sliced into half-moons, plus 1, finely chopped, divided
¼ teaspoon saffron thread
1 tablespoon hot water
1 tablespoon ghee, plus 2 teaspoons, divided
3 whole green cardamom pods
1 cinnamon stick, 1 in (2.54 cm)
4 whole cloves
6 whole black peppercorns
1 piece mace
1 dried bay leaf
1 dried red chile
1 star anise
½ teaspoon whole cumin seeds
½ teaspoon whole fennel seeds
1 tomato, large, finely chopped
¼ cup water
¼ cup fresh cilantro, finely chopped
¼ cup fresh mint leaf, finely chopped
¼ cup pitted prunes
onion raita, for serving
pickled mango, for serving

Steps:

  • Marinate the chicken: In a large bowl, whisk together the yogurt, ginger paste, garlic paste, salt, cumin, coriander, garam masala, chile powder, and lime juice. Add the chicken and toss to coat well, then cover the bowl with plastic wrap and marinate for 1 hour at room temperature, or in the refrigerator for up to 3 hours. Remove the chicken from the refrigerator 1 hour before cooking to bring to room temperature.
  • Soak the rice: In a medium bowl, gently rinse the rice in cool water, ensuring the grains don't break, then drain. Repeat a few more times, until the water is clear, then cover the rice with fresh water and soak for 30-45 minutes. Drain well.
  • Partially cook the rice: In a medium pot, combine the water, green and black cardamom pods, cinnamon stick, bay leaves, cloves, and salt. Cover and bring to a boil over medium-high heat. Add the rice and cook until about three-quarters of the way done, but still al dente, about 4 minutes. Drain, then spread the rice on a plate or baking sheet in an even layer and let cool
  • Make the biryani: Bring a medium pot of water to a boil over medium-high heat and season generously with salt. Add the potatoes, cover, and cook until almost tender, about 10 minutes. Drain and allow to dry for a few minutes.
  • Heat about 2 inches of neutral oil in a deep pot over medium-high heat until the temperature reaches 350°F (180°C).
  • Blot the boiled potatoes with paper towels to remove any excess moisture, then add to the hot oil and fry until golden brown, 3-5 minutes. Use a spider or slotted spoon to transfer to a paper towel-lined plate to drain.
  • Add the sliced red onions to the hot oil and fry until golden brown, 1-2 minutes. Use the spider or slotted spoon to transfer to a separate paper towel-lined plate to drain.
  • Add the saffron threads to a small bowl. Pour in the boiling water and gently crush the saffron with the back of a spoon to release the color and flavor.
  • Preheat the oven to 400°F (200°C).
  • In a large, heavy-bottomed pot with a lid, heat 2 tablespoons of neutral oil and 1 tablespoon ghee over medium-high heat until shimmering. Add the green cardamom, cinnamon stick, cloves, black peppercorns, mace, bay leaf, red chile, star anise, cumin seeds, and fennel seeds and cook for 1-2 minutes, until fragrant, but not burnt.
  • Add the chopped onion and sauté for 5 minutes, until just beginning to brown. Add the tomatoes and cook for 3-5 minutes, until softened.
  • Add the marinated chicken, water, and 1 teaspoon of salt and stir to combine. Cover and cook for 10 minutes, until chicken is starting to cook through. Stir in the fried potatoes and prunes. Remove the pot from the heat.
  • Transfer half of the chicken mixture to a medium bowl. Layer half of the par-boiled rice on top of the chicken in the pot. Sprinkle with half of the saffron water, half of the cilantro and mint, 1 teaspoon ghee, and half of the fried onions. Layer the remaining chicken over the rice layer, then top with the remaining rice, saffron water, cilantro, mint, 1 teaspoon ghee, and fried onions.
  • Cover the pot tightly with foil, then place the lid on top. Cook over high heat for about 2 minutes, then transfer to the oven and bake for 20 minutes, until rice is tender and the chicken is cooked through.
  • Remove the pot from the oven and allow the biryani to rest covered for 10 minutes. Remove the lid and foil.
  • Serve the biryani immediately with raita and pickled mango.
  • Enjoy!

Nutrition Facts : Calories 689 calories, Carbohydrate 92 grams, Fat 20 grams, Fiber 47 grams, Protein 37 grams, Sugar 17 grams

BOMBAY CHICKEN AND RICE



Bombay Chicken and Rice image

Chicken parts are brushed with a butter and curry mixture and baked in a mixture of rice, seasonings and dried fruit.

Provided by CHRISTYJ

Categories     Indian Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

1 cup uncooked long-grain white rice
6 ounces diced dried mixed fruit
½ cup chopped onion
1 ½ teaspoons sugar
1 teaspoon salt
2 cups water
1 (3 pound) chicken, cut into pieces
2 tablespoons butter, melted
4 teaspoons curry powder, divided
½ teaspoon paprika

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
  • Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 46.2 g, Cholesterol 107.2 mg, Fat 21.6 g, Fiber 1.1 g, Protein 34.2 g, SaturatedFat 7.3 g, Sodium 517.7 mg, Sugar 0.7 g

BOMBAY CHICKEN



Bombay Chicken image

This grilled dinner always turns out moist and tender. The marinade has a Middle Eastern flair, giving the dish a zesty flavor. It makes a beautiful presentation as well. -June Thomas of Chesterton, Indiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 12

1-1/2 cups plain yogurt
1/4 cup lemon juice
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons olive oil
1-1/2 teaspoons salt
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
4 to 5 pounds bone-in chicken thighs and legs, skin removed

Steps:

  • In a large shallow dish, combine the first 11 ingredients. Add the chicken; turn to coat. Refrigerate, covered, overnight., Drain chicken, discarding marinade. , On a lightly oiled grill rack, grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a thermometer reads 170°-175°.

Nutrition Facts : Calories 255 calories, Fat 13g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
  • Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and texture. This is especially important for the chicken and vegetables.
  • Season Generously: Don't be shy with the spices! The flavors in this dish should be bold and assertive. Use a mix of ground cumin, chili powder, garam masala, and turmeric to create a flavorful base.
  • Cook the Chicken Thoroughly: Make sure the chicken is cooked all the way through before serving. This will help to ensure that it is safe to eat and that it has a tender texture.
  • Serve with Basmati Rice: Basmati rice is a classic accompaniment to this dish. It is light and fluffy, and it helps to soak up the flavorful sauce.

Conclusion:

Bombay Chicken n' Rice is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The combination of flavorful spices, tender chicken, and fluffy basmati rice is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give Bombay Chicken n' Rice a try!

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