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 gms)
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- 650 ml
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 the 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.
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