Best 5 Pork And Rice Bombay Recipes

Pork and Rice Bombay is a flavorful and versatile dish that combines the savory taste of pork with the fluffy texture of rice. Originating from the vibrant streets of Mumbai, India, this culinary gem has become a beloved delicacy across the globe. Pork and Rice Bombay typically features succulent pieces of pork cooked in a rich and aromatic gravy, accompanied by fluffy steamed rice. The gravy is often prepared with a blend of aromatic spices, creamy coconut milk, and fresh herbs, creating a symphony of flavors that tantalize the taste buds. This delectable dish can be customized to suit various preferences, with variations that include the use of different cuts of pork, vegetables, and levels of spiciness. Pork and Rice Bombay is not only a culinary delight but also a wholesome meal that offers a balance of protein, carbohydrates, and essential nutrients. Whether you're a seasoned cook or a culinary novice, this recipe guide will provide you with step-by-step instructions to recreate this iconic dish in the comfort of your own kitchen.

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SPICY PORK BULGOGI RICE BOWL

Spicy Pork Bulgogi Rice Bowl image

Spicy pork bulgogi rice bowl is made with Korea's signature spicy pork BBQ stir fry and hot steamed rice. It's delicious and seriously addictive!

Provided by Sue | My Korean Kitchen

Categories Main

Time 50m

Number Of Ingredients 21

Ingredients

600 g pork shoulder ((pork collar butt) cut into small pieces for stir frying (*see note above))
170 g medium onion ((julienned))
Some cooking oil ((I used rice bran oil))
30 g green onion ((chopped))
1 Tbsp toasted sesame seeds
100 g red apple ((e.g. royal gala) or nashi pear)
50 g brown onion
3 Tbsp gochujang ((Korean chilli paste))
3 Tbsp soy sauce
3 Tbsp honey ((or brown sugar))
2 Tbsp gochugaru ((Korean chilli flakes))
2 Tbsp rice wine ((mirin))
1 Tbsp minced garlic
1 Tbsp minced ginger
1/8 tsp ground black pepper
Steamed rice ((for 4 people))
1 English cucumber ((thinly sliced))
10 leaves Lettuce ((thinly sliced))
10 leaves Korean perilla ((thinly sliced))
4 tsp Korean spicy dipping sauce ((for 4 people, about 1 tsp each))
Kimchi

Steps:

Marinate the meat in the sauce for at least 30 minutes.
In a well-heated wok or skillet cook the marinated meat over medium-high heat until the meat is about 70% cooked (about 7 to 10 mins). Add the onion and cook further until the meat is completely cooked. Garnish with green onion and sesame seeds. Serve the meat with steamed rice, fresh lettuce, and Korean spicy dipping sauce.

Nutrition Facts : Calories 510 kcal, Carbohydrate 80 g, Protein 27 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 61 mg, Sodium 1030 mg, Fiber 5 g, Sugar 22 g, ServingSize 1 serving

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

Ingredients

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

PORK FRIED RICE

Pork Fried Rice image

This is my revised version of another pork fried rice recipe. I often substitute chicken for pork, and it doesn't change anything. I have used both basmati rice and long-grain rice which gives the dish only a slight flavor difference. I have also added celery in the past with good outcomes. Enjoy.

Provided by Olies

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 30m

Yield 2

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 (6 ounce) boneless pork loin chop, cut into small pieces
¼ cup chopped carrot
¼ cup chopped broccoli
1 green onion, chopped
1 egg, beaten
1 cup cold cooked rice
¼ cup frozen peas
1 ½ tablespoons soy sauce
⅛ teaspoon garlic powder
⅛ teaspoon ground ginger

Steps:

Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.

Nutrition Facts : Calories 556.6 calories, Carbohydrate 80.7 g, Cholesterol 136.6 mg, Fat 13.3 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 6.2 g, Sodium 814.9 mg, Sugar 2.7 g

PORK AND RICE BOMBAY

Pork And Rice Bombay image

Number Of Ingredients 14

Ingredients

1 cup onion chopped
1/2 cup green bell pepper chopped
2 cloves garlic minced
2 tablespoons vegetable oil
1 cup long grain rice uncooked
1/4 pound mushrooms sliced (1 1/2 cups)
1 (10 1/2-ounce) can chicken broth condensed
1 (8-ounce) can tomato sauce
3/4 cup water
1 to 2 teaspoon curry powder
1 teaspoon salt
6 pork chops
cherry tomatoes
Parsley sprigs

Steps:

Preheat oven to 325°. In a large skillet over medium heat, sauté onion, green pepper and garlic in 1 tablespoon of the oil for 3 minutes. Add rice. Cook and stir for 5 minutes or until rice is clear and golden. Add mushrooms, broth, tomato sauce, water, curry powder and salt. Bring to a boil and boil for 5 minutes. Pour into a 2 1/2 -quart oblong baking dish set aside.In the skillet over medium-high heat, brown chops on both sides in remaining 1 tablespoon oil. Arrange on top of rice.Cover tightly and bake for 1 1/4 to 1 1/2 hours or until rice and chops are tender.Garnish with tomatoes and parsley.

Nutrition Facts : Nutritional Facts Serves

CREAMY CURRY PORK AND RICE BAKE

Creamy Curry Pork and Rice Bake image

If you are a curry lover then please give this a try, I have made this many times in the past, it is delicious! I like to add in spinach but that is only optional. I have only used basmati rice for this dish (I purchase a 12 ounce box of basmati rice) but you may use white uncooked rice also, personally I really think that this dish is worth making with basmati only. To make this extra special sprinkle I have sprinkled it with toasted almonds before serving. Use a good-quality coconut milk for this! This can also be made with cubed chicken breast, but pork is better, and the complete recipe can be doubled, you might want to cut the water back by 1/4 cup if you are doubling the recipe use only 3/4 cup water.

Provided by Kittencalrecipezazz

Categories Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 -4 tablespoons oil
2 lbs pork shoulder, cut into about 2-inch cubes
2 tablespoons curry powder (can use a little more if desired)
3 -4 large carrots, halved lengthwise and cut into about 1-inch half-moons
1 big onion, chopped
fresh garlic (optional)
1 (13 ounce) can coconut milk
1 (14 ounce) can chicken broth, undiluted
1/2 cup water
salt
pepper (optional)
1 (19 ounce) can chickpeas, drained and rinsed
1 (12 ounce) box uncooked basmati rice or 2 cups uncooked white rice
1 (10 ounce) box frozen spinach, drained (optional)

Steps:

Heat oven to 350°F.
In a large deep oven-proof pot, heat oil over medium-high heat.
Brown the pork in 2 batches about 3 minutes per batch; set aside to a plate.
Return meat to the pot.
Add in curry powder, carrots and onion (and garlic if using); cook about 5 minutes.
Add in coconut milk, chicken broth, water and salt; bring to a boil.
Stir in rice, chickpeas and spinach, cover with lid.
Place in oven and bake for about 25-30 minutes, or until rice is tender.
Let stand, covered for 5 minutes before serving.
Delicious!

Nutrition Facts : Calories 1318.7, Fat 72.5, SaturatedFat 33.4, Cholesterol 161, Sodium 936, Carbohydrate 110.2, Fiber 12.1, Sugar 5.3, Protein 57.8

Tips:

Use high-quality pork: Opt for pork shoulder or pork loin for a tender and flavorful dish.
Marinate the pork: Marinating the pork in a mixture of spices and yogurt helps tenderize the meat and infuse it with flavor.
Cook the pork until fall-apart tender: This ensures that the pork is juicy and succulent.
Use a variety of vegetables: This adds color, texture, and nutrients to the dish.
Adjust the spiciness to your liking: Use more or less chili peppers or cayenne pepper to achieve your desired level of heat.
Serve with your favorite sides: Rice, roti, or naan are all great options for serving with pork and rice Bombay.

Conclusion:

Pork and rice Bombay is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its bold flavors and tender pork, this dish is sure to be a hit with your family and friends.