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Raita Sunshine

South Asian-Spiced Chicken, Broccoli, and Rice Bowl with Soft-Boiled Egg

30 minutes
Serves 4
DinnerGluten-freeNut-freeShellfish-freeSoy-free
Herb's take

If you think rice bowls are just a blank canvas, let’s paint with a South Asian palette: vivid spices, tangy yogurt, and a jammy egg crowning the whole production. Tonight’s dinner runs the flavor spectrum from earthy to bright, and you’ll pick up a few tricks along the way , like the gentle art of soft-boiling and how to coax flavor out of whole spices.

Ingredients

Yield
4

Instructions

  1. 01
    Rinse the basmati rice under cold water until the water runs clear. Drain well.
  2. 02
    In a medium saucepan, melt 1 tablespoon butter with 1 tablespoon oil over medium heat. Add cumin seeds and let them sputter for 30 seconds.
  3. 03
    Add the rinsed rice and stir for 1 minute to coat with the oil and toast lightly.
  4. 04
    Pour in 2 cups of water and 3/4 teaspoon salt. Bring to a boil, then cover and reduce to low. Simmer for 15 minutes, then remove from heat and let stand, covered, for 5 more minutes. Fluff with a fork.
  5. 05
    While rice cooks, heat the remaining 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken thighs and season with garam masala, turmeric, 1/2 teaspoon salt, and black pepper. Sear for 3 minutes per side until golden.
  6. 06
    Add ginger and garlic to the pan; sauté for 1 minute, stirring frequently.
  7. 07
    Pour in 1/4 cup water, reduce heat to medium-low, and cover. Cook 6–8 minutes until chicken is cooked through. Transfer chicken to a plate and let rest 5 minutes, then shred with two forks.
  8. 08
    While chicken rests, bring a medium pot of water to a gentle boil. Add eggs and cook for exactly 7 minutes. Remove and transfer eggs to a bowl of ice water for 3 minutes. Peel carefully.
  9. 09
    In a steamer basket set over boiling water (or in the microwave with a splash of water and loosely covered), steam broccoli florets until bright green and just fork-tender, about 3 minutes.
  10. 10
    In a small bowl, stir yogurt with half of the chopped cilantro and a squeeze of lemon. Season with a pinch of salt.
  11. 11
    To assemble, divide rice among four bowls. Top with shredded chicken, broccoli, and a halved soft-boiled egg. Drizzle with yogurt sauce, sprinkle with remaining cilantro, and serve with lemon wedges.
  12. 12
    Grab a fork, break that egg, and enjoy the best of dinner bowl diplomacy.

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