How to make Lemon Herb Chicken Rice | लेमन हर्ब राइस | Sanjeev Kapoor Khazana

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + bouillon cubes

Using low-sodium broth reduces salt intake while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a cost-effective substitute for butter.

chicken thighs

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Drumsticks are usually cheaper while still flavorful.

Add ghee to a pan and heat it up.

Show the ingredients needed: boneless chicken cut into fine shreds and leftover basmati rice.

Once the ghee is hot, add chopped garlic, celery, and spring onion white to the pan and sauté until the raw flavor of garlic is gone.

Add the shredded chicken to the pan and season with salt.

Cook the chicken until almost done, then add fresh herbs and chili flakes to taste.

Add lemon juice to the mixture.

Add the leftover basmati rice and some spring onion, adjusting seasoning with a little more salt if needed.

Toss everything together and switch off the flame to avoid drying out the chicken and rice.

Serve immediately as the dish is complete on its own.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens