ONE POT CHICKEN AND RICE | EASY CHICKEN RICE RECIPE | ONE PAN CHICKEN RICE

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces add flavor and moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is more affordable.

Marinate the chicken pieces with turmeric powder, red chilli powder, whisked curd, and salt; set aside for 30 mins.

Wash and soak the Basmati rice for 30 mins.

Slice the onions, slit the green chillies, and chop the coriander and mint leaves.

Prepare the coconut milk or use readymade.

Heat 2 tbsp oil in a pan and sear the marinated chicken pieces on high to medium heat for 3 mins on each side until browned; remove and set aside.

Add another tablespoon of oil to the same pan, heat it, and add the whole spices; stir.

Add the sliced onions and fry on medium heat for 5-6 mins until light brown.

Add the ginger garlic paste and fry on low heat for 2 mins.

Return the fried chicken pieces to the pan and stir fry for a minute.

Add coriander powder and garam masala powder; mix and fry on low heat for 2 mins until coated with the masala.

Add 100 ml coconut milk and 500 ml water; mix and bring to a boil.

Add slit green chillies, chopped coriander, mint leaves, and 1 tsp salt; stir and wait for the water to boil.

Add the drained rice to the boiling water and gently stir; cook on medium heat for 5 mins.

Stir gently, reduce heat to low, cover, and cook for 5 mins.

Remove the lid, stir gently, cover, and cook on low heat for another 5 mins.

Garnish with chopped coriander leaves and let it rest for 15-20 mins before serving.

Cooking Techniques

Equipment Needed

Spice Level: