Stuffed Whole Chicken with Rice Recipe | Roasted Chicken Recipe Without Oven Hindi | Indian Style

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat, while thighs are more affordable.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa is high in protein, while bulgur is often less expensive.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer healthy fats, while sunflower seeds are budget-friendly.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while seasoned water is cost-effective.

Preheat the oven to 375°F (190°C).

Rinse the rice under cold water until the water runs clear.

Soak the rice in water for 30 minutes, then drain.

Heat olive oil in a large pot over medium heat until shimmering.

Sauté chopped onions and garlic until softened, about 3-4 minutes.

Add the drained rice and stir to coat with oil, cooking for 2-3 minutes.

Pour in chicken broth and bring to a boil.

Season with salt, black pepper, cinnamon, and cardamom, then add bay leaves.

Reduce heat, cover, and simmer until rice is tender, about 15-20 minutes.

While rice cooks, season the whole chicken with salt and pepper.

Place the chicken in a roasting pan and roast in the oven for 1 hour, or until the internal temperature reaches 165°F (75°C).

Remove the chicken from the oven and let it rest for 10 minutes before carving.

Fluff the rice with a fork and stir in chopped parsley, toasted almonds, and raisins.

Serve the carved chicken over the rice with lemon wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens