One Pot Chicken Rice
A delicious chicken rice !!!
Tip – Please use same measuring cup to measure rice and water.
Serves: 2 – 3
500 g chicken pieces, cut into medium size pieces
½ teaspoon turmeric powder
½ teaspoon salt
Wash and clean chicken pieces. Drain out water thoroughly. In a wide bowl, marinate chicken pieces evenly with turmeric powder and salt. Cover and keep aside for half an hour.
1 tablespoon oil / ghee
3 cloves (optional)
3 cardamom (optional)
1 small bay leaf (optional)
1 stick cinnamon (optional)
1 onion, finely sliced
2 tablespoon ginger – garlic paste
¾ teaspoon red chilli powder (or 1 teaspoon for more spicy rice)
¼ teaspoon turmeric powder
1 ½ teaspoon coriander powder
1 tomato, finely chopped (1 big size or 2 small size)
2 tablespoon finely chopped mint and coriander leaves (do not add thick stem)
Marinated chicken pieces
Extra 1 teaspoon salt (or to taste)
2 tablespoon water
1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity) basmati rice
1 ½ cup water
Raita / pickle for serving
Dilute red chilli powder, turmeric powder and coriander powder in 4 teaspoons of water and keep aside.
Wash and clean rice. Soak in 2 cups of water for half an hour. Drain out water completely.
Heat oil in a non stick pan on medium heat. Add whole spices (cloves, cardamom, bay leaf and cinnamon) - optional) and fry on a low heat till fragrant.
Add sliced onions and fry till golden color.
Add ginger – garlic paste and stir well for 2 – 3 minutes until the raw smell goes.
Add diluted spice powder and mix well for 2 minutes until the water dries up.
Add chopped tomato and fry well for 2 – 3 minutes.
Add chopped mint and coriander leaves, marinated chicken pieces and adjust salt to taste (or 1 teaspoon). Sprinkle 2 tablespoon water. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 15 minutes until half done (normal cooking time for broiler chicken is 30 – 35 minutes in India, Suguna & Venky’s brand). Once you add the marinated chicken, note down the timing.
At this stage, open the lid and check quantity of the gravy. It may be ¼ cup. Now add 1 cup drained rice and 1 ½ cup water (1 ¾ cup water required for 1 cup basmati rice. Here we're adding 1 1/2 cup water + 1/4 cup gravy from the chicken curry = 1 3/4 cup water - including gravy). No need to add extra salt now.
Cover again and cook on a medium to low heat for another 15 – 20 minutes or until done / rice cooked well and water dries up. Serve with raita / pickle / korma..