Brown Rice Chicken Risotto
This Low-Fat Brown Rice Chicken Risotto is a healthy and flavorful variation of the traditional chicken pulao. Made with brown rice, it is a great source of fiber and low in fat. The addition of vegetables such as carrots and peas makes it a nutritious meal that is perfect for lunch or dinner. This dish is also gluten-free, making it suitable for those who are gluten-intolerant.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
252 kcal
Protein
15 g
Carbs
27 g
Fat
9 g
Fiber
4 g
Ingredients
Brown Rice (Raw)
1 cup (100g)
Boneless, skinless Chicken Breast
200 gms (200g)
Chopped Onion
0.5 small cup (50g)
Garlic paste
1 tsp (5g)
Cumin seeds
1 tsp (5g)
Coriander Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Turmeric powder
0.5 tsp (2.5g)
Red chilli Powder
0.5 tsp (2.5g)
Carrot
0.5 cup, chopped (80g)
Green Peas
0.5 medium cup (75g)
Plain Water
3 small glass (600g)
Common Salt
0.5 tsp (3g)
Olive Oil
1 tbsp (15g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Cooking Steps
Rinse the brown rice in water and soak it for 30 minutes.
In a large pot, heat oil over medium heat. Add cumin seeds and let them splutter.
Add chopped onions, minced garlic, and ginger paste. Cook for 2-3 minutes until onions turn translucent.
Add chicken pieces and cook until they turn golden brown.
Add coriander powder, garam masala, turmeric powder, red chili powder, and salt. Stir well.
Add chopped carrots and green peas. Mix well.
Drain the soaked brown rice and add it to the pot. Mix well.
Add 3 glass of water and bring it to a boil.
Lower the heat, cover the pot with a lid, and let it cook for 25-30 minutes until the rice and vegetables are cooked.
Garnish with fresh coriander leaves and serve hot.