Chicken and Rice- One Pot Meal
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 5 People
Ingredients
For marinating chicken
  • Chicken legs- 8
  • Kashmiri chili powder- 2 tsp (for more heat add regular hot chili powder)
  • Turmeric powder- ¼ tsp
  • Coriander powder- 1 tbsp
  • Fennel powder-1 tbsp
  • Garam masala- 1 tsp
  • Ginger- garlic paste- 1 tbsp
  • Salt- 1½ tsp
  • Curry leaves- 8 leaves
For cooking chicken
  • Yellow onions, sliced thin- 4
  • Tomatoes, chopped- 2
  • Dried bay leaves- 2
  • Cilantro, chopped- ¼ cup
  • Mint leaves, chopped- 2 tbsp
  • Water- enough to cook chicken
To cook rice
  • Ghee- 2 tbsp
  • Dried bay leaves- 2
  • Whole green cardamom- 2
  • Whole cloves- 2
  • Whole cinnamon- 2-inch slice
  • Mace- 1
  • Star anise- 1
  • Fennel seeds- 1 tsp (optional)
  • Salt- 1½ tsp
  • White basmati rice, rinsed- 2 cups
  • Water- 3½ cups
Instructions
  1. In a large bowl, take chicken legs or use bone-in chicken pieces.
  2. If using chicken legs, score the meat or add a couple of lines over the meat, this way all the spices will get into the meat.
  3. To the chicken, add all the above-mentioned spices for marinating chicken and combine well. Let marinate for 30 minutes.
  4. In a bowl, soak basmati rice in water for 15 minutes.
  5. After 15 minutes, take the rice in a strainer & rinse in water; keep it aside.
  6. To a large & wide saucepan, add the sliced onions, tomatoes, dried bay leaves and marinated chicken. Combine well.
  7. Cover the pot with its lid and cook covered for 35 to 40 minutes till the chicken has cooked well & the gravy has thickened.
  8. Halfway through, open the lid & combine the chicken well & add some water if the gravy is getting dry.
  9. Garnish the chicken roast with cilantro & mint leaves.
  10. Rice can be cooked in a rice cooker or in a saucepan over the stovetop.
  11. Place a large saucepan over medium heat, add ghee.
  12. Add dried bay leaves, whole aromatic spices & fennel seeds; saute for a minute till aromatic.
  13. Add the rinsed basmati rice, saute for 2 minutes.
  14. Add the water & salt, combine well.
  15. Note: for cooking 2 cups basmati rice, 3½ cups water should be good enough. 4 cups of water will make the rice mushy.
  16. Cook covered for 12 to 15 minutes till the rice has turned soft & fluffy. Don't overcook the rice.
  17. Add the cooked aromatic basmati rice to the chicken roast and give it a fabulous mix.
  18. Enjoy with raita, pickle & pappad.
  19. This dish tastes absolutely delicious the next day.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/chicken-and-rice-perfect-one-pot-meal-for-lunch-or-dinner/