CHICKEN RICE BOWL 
A meal in its self, saffron infused rice, with grilled chicken breasts and assorted vegetables, topped with crunchy sesame.
INGREDIENTS
Mishtann Basmati Rice - 200 gm or 1 cup (as per RATIO). (rinsed twice and soaked for 20 mins and boiled Al dente.)
Saffron - 1 Pinch soaked in 2 tsp milk and kept aside.
For chicken.
- Chicken breasts - 2 no
- paprika powder - 1 tsp
- Pepper powder - 1 tsp
- Salt to taste
- Honey - 2 tsp.
- Oil - 1 tsp
For sauce
- Dark soya sauce-1/2 cup
- Water - 1/2 cup
- Brown sugar - 2 Tbsp
- Honey - 1 tbsp.
- Rice Vinegar - 1/2 tbsp.
- Garlic - 4-5 cloves finely chopped
- Cornstarch - 1/12 tbsp dissolved in little warm water.
- Pepper-to taste
- Salt-to taste
For vegetables
- Broccoli - 1/2 cup florets
- Carrots - 1/2 cup cut into strips
- Zucchini - 1/4 cup cut into strips.
- salt and pepper - to taste.
- Sesame seeds - 2 tsp.
- Mixed dried herbs - 2 tsp.
- oil - 1 tbsp.
PROCEDURE
For Basmati rice.
Mix the saffron solution with the Basmati rice and steam the rice in a vessel, with a sprinkle of water and keep aside.
For sauce
Heat oil in a cooking vessel.
Add the garlic and saute till golden brown. Add the soy sauce, and water and stir, to this add the sugar and honey. Let the sugar dissolve. Now add the rice vinegar, salt and pepper to taste. Add the dissolved cornstarch and continue to stir for a minute or two, till the sauce thickens. Keep aside.
For vegetables
Heat oil in a pan,add the vegetables and stir fry until cooked, sprinkle the dried herbs, sesame seeds and salt and pepper to taste. stir fry for a min and keep aside.
For chicken
Mix the honey, paprika powder, salt and pepper. Rub this mixture with the chicken breasts.
Take a grill pan and add oil. When the pan is hot add the chicken and let it grill until cooked on either side. Cut into strips and keep aside
For assembling
Take bowls, add a layer of Basmati Rice, than top up with vegetables and than the chicken breasts. Pour the desired amount of sauce over this.
Serve hot.
Garnish with sesame seeds.