One-Pot Chicken and Rice
This one‑pot chicken rice combines tender marinated chicken with fragrant basmati rice, coconut milk, and aromatic spices. Cooked together in a single pot, it’s a comforting, flavorful meal that’s simple to prepare.
Instructions
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Combine the chicken pieces with salt, yogurt, ginger paste, garlic paste, turmeric, and red chili. Cover with plastic wrap and let marinate for 15 minutes.
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Heat cooking oil in a pot over low‑medium heat. Add the marinated chicken and brown for 10–12 minutes. Remove the chicken and set aside.
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In the same pot, add sliced onions, a splash of water, bay leaves, and the remaining ginger paste. Cook briefly, then stir in the soaked basmati rice.
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Pour the hot coconut milk and hot water over the rice mixture. Return the browned chicken to the pot, spreading it evenly.
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Cover the pot and cook on low‑medium heat for 10–15 minutes, or until the rice is tender and the liquid is absorbed.
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Sprinkle garam masala, chopped coriander leaves, and ghee over the cooked rice. Give everything a gentle stir to combine before serving.
Tips
For extra fluffiness, let the rice rest covered for a few minutes after cooking before stirring in the final spices.
Video
“HOW TO MAKE THE BEST ONE POT CHICKEN RICE” by Banglar Rannaghor, watch on YouTube.
About this recipe
The dish features boneless chicken pieces first marinated in yogurt, ginger, garlic, turmeric, and red chili, then browned to develop deep flavor. Soaked basmati rice joins the pot with coconut milk, water, and bay leaves, absorbing the spices and creating a creamy, aromatic base. Finished with garam masala, fresh coriander, and a dab of ghee, the rice is fluffy and richly seasoned.
Serve the one‑pot chicken rice hot, directly from the pot, with extra chopped cilantro on top. It makes a satisfying dinner for the family and pairs well with a simple side salad or raita if desired.
