ONE POT CHICKEN AND RICE
Indulge in the rich flavors of our Chicken and Vegetable Rice, where tender chicken thighs, aromatic spices, and vibrant vegetables come together in perfect harmony. This one-pot wonder is a feast for the senses, with each bite offering a burst of deliciousness. Savor the tender chicken, fluffy Basmati rice, and a medley of veggies, all infused with a blend of fragrant spices. Whether for a family dinner or a special occasion, this dish is sure to impress and satisfy your cravings for a hearty and comforting meal.
- 540 g - Basmati Rice
- 600 g - Chicken thighs
- 60 ml - Oil
- 1 - Onion, finely chopped
- 30 g - minced garlic
- 75 g - Peas
- 75 g - Carrots
- 75 g - Bell pepper
- 15 g - salt
- 15 g - chicken bouillon
- 5 g - Onion Powder
- 5 g - ground cumin
- 5 g - ground coriander
- 15 g - paprika
- 1 L - Chicken or Vegetable Stock
- Heat the oil in a large pot over medium heat. Add the finely chopped onion and sauté until it becomes translucent and slightly browned, about 5-7 minutes.
- Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant.
- Add the chicken thighs to the pot, along with the salt, chicken bouillon, onion powder, ground cumin, ground coriander, and paprika. Stir well to coat the chicken pieces with the spices and cook for 7-8 minutes, stirring occasionally, until the chicken starts to brown.
- Optional step: If you prefer a slightly crispy texture on the chicken, remove the chicken pieces from the pot and place them on a baking tray. Broil in the oven at 170 degrees Celsius for about 15 minutes or until the chicken is slightly golden brown.
- Add the carrots, bell peppers, and peas to the pot. Stir well to combine with the chicken and spices, and sauté for another 2 minutes.
- Pour in the chicken or vegetable stock and bring the mixture to a boil.
- If needed, add an additional cup of boiling water to the pot to ensure there is enough liquid to cook the rice.
- Measure out the 540g of Basmati rice and place it in a large bowl.Cover the rice with cold water and gently swish it around with your hands.Drain the water and repeat the process 2-3 times until the water runs clear.Fill the bowl with enough water to cover the rice by about 2 inches.Let the rice soak for at least 30 minutes, but ideally for 1-2 hours.
- After soaking, drain the rice in a fine-mesh sieve or colander and rinse it one more time with cold water before using it.Add it to the pot, stirring to combine with the chicken and vegetables. Let the mixture simmer on medium heat until the rice is almost cooked through and most of the liquid has been absorbed.
- Place the partially cooked chicken pieces on top of the rice mixture in the pot. Cover the pot with a lid and allow it to steam for 15-20 minutes, or until the rice is fully cooked and the chicken is tender.
- Remove the lid from the pot, garnish with chopped coriander, and gently fluff the rice with a fork to mix in the chicken and vegetables. Serve the chicken and vegetable biryani hot and enjoy!
Servings 5
- Amount Per Serving
- Calories 766.16kcal
1. Remember to soak the Basmati rice for at least 30 minutes before cooking. This step helps remove excess starch and ensures fluffy, separate grains of rice in the final dish.
2. Taste the dish before adding the rice to adjust the seasoning if needed. You can always add more salt or spices to suit your preferences.
3. Make sure there is enough liquid (chicken or vegetable stock) in the pot to cook the rice. If the mixture seems too dry before the rice is fully cooked, you can add a bit more boiling water to help the rice cook through.
4. When steaming the dish with the lid on, make sure to check the rice and chicken periodically to avoid overcooking. The rice should be tender and fully cooked, and the chicken should be cooked through but still juicy and tender.
5. Allow the dish to rest for a few minutes after removing it from the heat. This helps the flavors to meld together and ensures a more delicious final result.