One Pot Indian Chicken and Rice | Video
Indian style spicy and delicious chicken and rice made in one pot. Perfect weeknight meal!
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Servings
Ingredients
Marinate:
- 4 chicken thigh fillets around 600gm
- 2 tablespoon lemon juice
- 1 teaspoon minced garlic garlic paste
- 1 teaspoon minced ginger ginger paste
- ½ teaspoon ground turmeric turmeric powder
- ½ teaspoon red chili powder
- 2 teaspoon garam masala
- 1 teaspoon soy sauce
- Salt and pepper to season
Indian lemon chicken and rice:
- 2 tablespoon ghee or oil I used 1 tablespoon ghee and 1 tablespoon oil
- 2 cups rice I used basmati rice, rinsed
- 4 cups chicken stock or chicken broth
- Juice from 1 large lemon
- ¼ cup coriander cilantro leaves
- ¼ cup mint leaves
- Salt to taste
- Coriander cilantro leaves or mint leaves, to garnish
- Lemon wedges to garnish
- Pomegranate arils to garnish (optional)
Instructions
- Marinate chicken with lemon juice, garlic, ginger, turmeric, red chili powder, garam masala and soy sauce. Season with salt and pepper. Cover, and refrigerate for 30 minutes.
- Heat ghee in a heavy bottomed pan over medium- high heat. Add chicken, and turn occasionally to brown all the sides of the chicken. At this stage, chicken only needs to be 75 percent cooked. Transfer to a plate.
- To the same pan, add rice, chicken stock, lemon juice, coriander (cilantro) leaves and mint leaves. Stir. Place chicken on top in one layer. Increase the heat to high, and bring it to a boil. Reduce heat to low, cover with lid, and simmer for 10-15 minutes or until rice is cooked and liquid absorbed.
- Garnish with more coriander (cilantro) leaves and lemon wedges.
Video
Notes
- Instead of 2 tablespoon ghee, you can use 1 tablespoon ghee and 1 tablespoon oil
Nutrition
Serving: 1g | Calories: 438kcal | Carbohydrates: 58g | Protein: 41g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 17g | Cholesterol: 190mg | Sodium: 198mg | Fiber: 5g | Sugar: 22g