By Zubda Malik
One Pot Chicken and Rice
15 steps
Prep:30minCook:35min
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.
Updated at: Mon, 01 Jul 2024 18:09:04 GMT
Nutrition balance score
Good
Glycemic Index
52
Low
Glycemic Load
54
High
Nutrition per serving
Calories766.2 kcal (38%)
Total Fat26.3 g (38%)
Carbs104.2 g (40%)
Sugars6.5 g (7%)
Protein25.9 g (52%)
Sodium1536.2 mg (77%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
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.
Step 2
Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Pour in the chicken or vegetable stock and bring the mixture to a boil.
Step 7
If needed, add an additional cup of boiling water to the pot to ensure there is enough liquid to cook the rice.
Step 8
Measure out the 540g of Basmati rice and place it in a large bowl.
Step 9
Cover the rice with cold water and gently swish it around with your hands.
Step 10
Drain the water and repeat the process 2-3 times until the water runs clear.
Step 11
Fill the bowl with enough water to cover the rice by about 2 inches.
Step 12
Let the rice soak for at least 30 minutes, but ideally for 1-2 hours.
Step 13
After soaking, drain the rice in a fine-mesh sieve or colander and rinse it one more time with cold water before using it in the recipe.Drain the soaked rice and 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.
Step 14
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.
Step 15
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!
Notes
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Delicious
Easy
Go-to
One-dish
