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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