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 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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