One Pot Chicken Rice
One Pot Chicken Rice
Ingredients
- 1 cup rice, soaked
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon black pepper
- 1 tablespoon ginger garlic paste
- 2 tablespoons oil
- 1 onion, medium, sliced
- 1 tomato, medium, sliced
- 2 green chilies, slit
- 1/2 kg chicken
- 1/4 cup yogurt
- 1/4 cup fresh coriander, chopped
- 1/4 cup mint, chopped
- 2-3 tablespoons lemon juice
Instructions
- 1
Add 2 tablespoons of oil to a large pot over medium heat.
⏱️ 1 min
- 2
Add the sliced medium onion to the pot and fry until it turns golden brown, stirring occasionally.
⏱️ 5 min
- 3
Stir in the 1 tablespoon of ginger garlic paste and cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Add the 1/2 kg chicken to the pot and cook, stirring, until its color changes and it's no longer pink.
⏱️ 5 min
- 5
Add all the dry spices: 1 teaspoon salt, 1 teaspoon red chili powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala, and 1/2 teaspoon black pepper. Mix well to coat the chicken and cook for 2 minutes, stirring constantly.
⏱️ 2 min
- 6
Add the sliced medium tomato and 2 slit green chilies to the pot. Cook for 3-4 minutes until the tomatoes begin to soften.
⏱️ 4 min
- 7
Stir in the 1/4 cup of yogurt, mixing it thoroughly with the chicken and spices. Cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 8
Add the 1 cup of soaked rice to the pot and mix gently to combine with the chicken mixture, being careful not to break the rice grains.
⏱️ 1 min
- 9
Pour in the 2 cups of water, then add the 1/4 cup chopped fresh coriander, 1/4 cup chopped mint, and 2-3 tablespoons of lemon juice.
⏱️ 1 min
- 10
Mix all the ingredients gently one last time.
⏱️ 1 min
- 11
Cover the pot tightly with a lid and cook on high heat for 5 minutes.
⏱️ 5 min
- 12
After 5 minutes, reduce the heat to low and continue to cook for another 10 minutes, allowing the rice to absorb the liquid and cook through.
⏱️ 10 min
- 13
Once cooking time is complete, remove the pot from the heat but keep it covered. Let the dish rest, undisturbed, for 5 minutes before opening the lid. This allows the steam to finish cooking the rice and distribute the flavors.
- 14
Fluff the rice gently with a fork and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Chicken Rice
- 1 cup rice, soaked
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon black pepper
- 1 tablespoon ginger garlic paste
- 2 tablespoons oil
- 1 onion, medium, sliced
- 1 tomato, medium, sliced
- 2 green chilies, slit
- 1/2 kg chicken
- 1/4 cup yogurt
- 1/4 cup fresh coriander, chopped
- 1/4 cup mint, chopped
- 2-3 tablespoons lemon juice
Instructions
- 1
Add 2 tablespoons of oil to a large pot over medium heat.
⏱️ 1 min - 2
Add the sliced medium onion to the pot and fry until it turns golden brown, stirring occasionally.
⏱️ 5 min - 3
Stir in the 1 tablespoon of ginger garlic paste and cook for 1 minute until fragrant.
⏱️ 1 min - 4
Add the 1/2 kg chicken to the pot and cook, stirring, until its color changes and it's no longer pink.
⏱️ 5 min - 5
Add all the dry spices: 1 teaspoon salt, 1 teaspoon red chili powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala, and 1/2 teaspoon black pepper. Mix well to coat the chicken and cook for 2 minutes, stirring constantly.
⏱️ 2 min - 6
Add the sliced medium tomato and 2 slit green chilies to the pot. Cook for 3-4 minutes until the tomatoes begin to soften.
⏱️ 4 min - 7
Stir in the 1/4 cup of yogurt, mixing it thoroughly with the chicken and spices. Cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 8
Add the 1 cup of soaked rice to the pot and mix gently to combine with the chicken mixture, being careful not to break the rice grains.
⏱️ 1 min - 9
Pour in the 2 cups of water, then add the 1/4 cup chopped fresh coriander, 1/4 cup chopped mint, and 2-3 tablespoons of lemon juice.
⏱️ 1 min - 10
Mix all the ingredients gently one last time.
⏱️ 1 min - 11
Cover the pot tightly with a lid and cook on high heat for 5 minutes.
⏱️ 5 min - 12
After 5 minutes, reduce the heat to low and continue to cook for another 10 minutes, allowing the rice to absorb the liquid and cook through.
⏱️ 10 min - 13
Once cooking time is complete, remove the pot from the heat but keep it covered. Let the dish rest, undisturbed, for 5 minutes before opening the lid. This allows the steam to finish cooking the rice and distribute the flavors.
- 14
Fluff the rice gently with a fork and serve hot.
⏱️ 1 min