Mixed grain rice and pan seared Gandhoraj chicken Buddha Bowl
8:24 PM
Buddha Bowl is a wonderful concept where you pile up a bowl with your choice of grain, veggies and other accompaniments resembling the tummy of a laughing Buddha. The idea definitely is to include more ingredients from each food group with minimal processing to make it quick, balanced and nutritious. If you are someone who wants her weekday meal sorted under 30 minutes then Buddha bowls are definitely for you. Depending on your choices you can change it to suit your requirements, like if you have more time or you want a fancy bowl of goodness then add more items to your bowl, if you are on specific kind of diet then you can make it grain free by adding cauliflower rice/ spiralised zuchhini or carrots or sweet potato, you can make it vegan by replacing the protein with tofu or lentils etc.
Here I have done a very basic and simple bowl with pan seared chicken, Roasted sweet potato and raw veggies with mixed grained rice.
The idea of mixed grain rice appeared to me out of sheer need, as I was trying to change completely to brown rice but the family was not much keen to the idea. Then I got to know about this Korean style mixed grain rice called Japgokbap, where many different types of whole grains are mixed with white rice to make more nutritious and wholesome. So I tried the method and it was well received by the family and now this is my preferred way of cooking rice.
How to cook the mixed grain rice:
Here I have used three rice varieties from Amar Khamar. Talmugur which is the reddish rice in the picture. Kalabhat (the black rice, quite glutinous and chewy) and Khejurchori (shortgrain).
I start by equal quantity Khejurchori and talmugur with 2 table spoons of kalabhat. Wash and soak them in water for 30 minutes then cook with 1.5 times water in a pressure cooker. Once I add the rice and water in the cooker first I bring it to a boil then tighten the lid and cook on low for one whistle. let the steam dissipate in itself and then open the lid, fluff the rice with a fork and we are good for a fluffy mixed grain rice with a lovely purple tinge. You can add 1/2 portion white rice if you are not too willing to shift to wholegrain in the beginning. That way the purplish colour will be visible more.
I start by equal quantity Khejurchori and talmugur with 2 table spoons of kalabhat. Wash and soak them in water for 30 minutes then cook with 1.5 times water in a pressure cooker. Once I add the rice and water in the cooker first I bring it to a boil then tighten the lid and cook on low for one whistle. let the steam dissipate in itself and then open the lid, fluff the rice with a fork and we are good for a fluffy mixed grain rice with a lovely purple tinge. You can add 1/2 portion white rice if you are not too willing to shift to wholegrain in the beginning. That way the purplish colour will be visible more.
I always cook rice for two meals. Once cooked I divide the rice in a air tight container, cool it completely before tightening the lid and storing it in the fridge for the next meal. stays good for upto 2 days.
Buddha bowl:
Ingredients:
Rice: Khejurchori: 3/4 cup
Talmugur: 1/2 cup
Kalabhat: 2 tbsp
Prepare as mentioned above.
Gandhoraj chicken:
Chicken breast: 1 piece
Gandhoraj lemon: 1
Garlic: 2-3 cloves
Salt as per taste
Pepper powder: 1/3 tsp: 1/3 tsp
White/olive oil: 1 tbsp
Sweet potato: 2
Cucumber: 1
Tomato: 1
Roasted nuts or seeds of your choice
Carrot relish:
Carrots: 2
Lemon juice: 1 tsp
Salt
Brown sugar: 1/2 tsp
White oil: 1/2 tsp
Method:
Start by soaking the rice if you dont have the rice pre cooked.
Slice the chicken breast in two to get thinner two pieces. Zest the lemon in a big flat bowl, add salt, pepper powder, 1 tbsp lemon juice and 1 tsp oil. Marinate the chicken pieces in this for min. of 30 minutes.
wash and cut the sweet potato in batons. Marinate with lemon juice, pepper, salt and oil for 30 minutes.
Sweet Potato
Once you are ready to cook place the sweet potato in an oven safe greased tray in one single layer. Bake at 200C for 15 minutes then flip and cook for another 10 minutes.
Alternatively if you own an air fryer then cook on 160C with a tbsp of water poured in the bottom for 15 minutes. Shake the potatoes and then cook again for 10 minutes.
Chicken
While the rice is cooking on the stove and the potatoes baking, heat your pan and with a few srops of oil sear the chicken on medium for 4-5 minutes each side. Take them out and rest for 10 minutes before cutting in pieces.
Deglazing the pan for the dressing
Add 1/4 cup water and 1 tsp lemon juice to the pan and deglaze all the chicken goodness from the pan. Adjust by adding salt and peper and use as a deassing for your rice.
Carrot Relish
Carrot: I used a fancy peeler to make these. but you can get the similar effect, slice them in thin strips using a vegetable peeler and stack them on top of each other and then using knife slice then lengthwise to get such strands.
Now cut the cucumber in cubes (I use organic so kept the skin), Slice the tomato.
Assembling the bowl:
Place some rice at the bottom and place chicken strips, roasted poatoes, carrot relish, cucumber and tomato one after another. If you prefer add boiled egg too.
Try to make them viually appealing especially if you are introducing this to the kids.
Finally sprinkle some roasted seeds and nuts and drizzle some dressing on top.
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1 comments
Very nice and delicious recipe. Thanx for shearing this wonderful recipe.
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