ONE POT CHICKEN AND RICE| CHICKEN RICE RECIPE| CHICKEN AND RICE

One Pot Chicken and Rice | Easy Chicken Rice
Recipe | One Pan Chicken Rice | Chicken and
Rice Casserole | Chicken Rice Bowl Recipe | One
Pot Meals | Chicken Rice Recipe
Ingredients for One Pot Chicken and Rice:
Boneless Chicken - 500 gms or 1 lb
Basmati Rice- 2 US cups measure (375-400)
Whole Spices:
Star Anise-2
Whole Black Peppercorns- 20
Bay Leaves-2
Spice Powders:
Coriander Powder-2 tsp
Fennel Powder-1 tsp
Garam Masala Powder-1 tsp
Other Ingredients:
Onions sliced- 2 medium (150 gms)
Green Chillies slit-4
Ginger Garlic paste-2.5 tsp
Coriander leaves, chopped-4 tbsp +1 tbsp for
garnish
Mint leaves, chopped- 3 tbsp
Salt- 1 tsp + 1 tsp in rice
Refined Oil- 3-4 tbsp
Butter-1 tbsp
Fresh Cream -3 tbsp
Hot water-650ml
Preparation
Wash and soak the Basmati Rice for 30 mins.
Slice the onions, slit the green chillies and chop
the coriander & mint leaves.
Process:
Heat 3 tbsp oil + 1 tbsp butter in a pan
Now add the whole spices and give a stir
- Now add the sliced onions and fry on medium
heat for 6-7 mins till light brown in color. (Check
the timing, the onion needs to be little brown)
Now add the chicken pieces and fry on high
heat for 4-5 mins till the chicken pieces are
browned.
Add the ginger garlic paste and mix & fry on low
heat for 3 mins.
⁃ Now add the coriander powder, fennel powder,
garam masala powder and 1 tsp salt.
Mix and fry on medium heat for 2-3 mins till the
chicken pieces are browned & coated with
masala.
Now lower heat and add the fresh cream. Mix
and cook on low heat for 2-3 mins till it's cooked
and oil separates
Now add the hot water and give a mix.
Keep the heat on high and add slit green chillies,
chopped coriander & mint leaves and 1 tsp salt.
Give a stir and wait for the water to come to a
boil.
Add the drained rice to the boiling water and
give a gentle stir. Cook the rice on medium heat
for 5 mins.
Again give a gentle stir, reduce the heat to low
and cover & cook on low heat for 5 mins.
Remove the lid, give a gentle stir and cover and
cook on low heat for another 5 mins.
Once done, garnish with chopped coriander
leaves and let it rest for around 30 mins before serving.