This one pot chicken thighs and rice dish is a simple Indian chicken rice recipe or chicken pulao. It’s perfect for when you want something in a hurry, its quick to make and almost a complete meal on its own. It reheats very well, making it an ideal leftovers dish for a quick and easy next day lunch.
You could serve this chicken pulao with a curry, simple salads or even garnish with hard boiled eggs, slices of spring onion and a generous sprinkling of toasted slivered almonds.
More Delicious Rice Recipes
- Steamed glutinous rice with chicken
- Slow cooker chicken rice soup
- How to cook basmati rice
- Indian tomato rice
One Pot Chicken Thighs and Rice
- 400 grams basmati rice
- 350 grams chicken thigh fillets skinless and boneless
- 2 tablespoons vegetable oil
- 100 grams brown onion – sliced
- Small handful of fresh curry leaves – 1 small sprig of about 16 leaves
- 1 teaspoon fresh ginger grated
- 3 garlic cloves crushed and finely chopped
- 1 teaspoon coriander powder
- 1 teaspoon chilli powder
- 300 grams tomatoes seeds removed and finely diced
- 1/2 cup frozen peas
- 3 tablespoons fresh coriander leaves chopped
- 3 cups water
- 2 ½ teaspoons chicken stock powder or to taste
- Salt to taste
- Wash the basmati rice under running water, until the water runs clear. Drain well and put aside.
- Remove as much of the fat from the chicken thigh fillets as you can. Cut into tiny cubes, lightly season with salt. Put aside for later.
- Heat 2 tablespoons oil in a large sauce pan, then on medium low heat fry the onion until lightly golden brown.
- The add the curry leaves, grated ginger, garlic, coriander powder, and chilli powder, fry on low heat for 1 -2 minutes.
- Add the chicken, turn up the heat, frying for 2-3 minutes, while stirring the chicken into the spices until well coated.
- Add the diced tomato, peas and mix well, scraping the bottom of the pan to loosen anything that may be stuck to the bottom.
- Add the drained rice, gently stir to mix everything.
- Turn the heat to high, add the coriander leaves, three cups of water (use the same cup you used to measure the rice with), and chicken stock powder, gently mix. Taste and adjust the seasoning.
- Bring to the boil, lower the heat, cover with a tight-fitting lid, cook on low heat for 25 minutes.
- Turn off the heat, remove the lid, use a fork to gently “fluff” up the rice, replace the lid and let the rice stand for 10 minutes before serving.
Looking for more quick and easy Indian recipes for dinner? Try one of these!
Jhinga Masala – if you love prawns you will love this easy Indian curry recipe by Hungryoungwoman, a spicy and tangy Indian curry made with tomatoes. This dish can be served as the main course or as a side dish.
Lamb Rogan Josh – If you love Lamb Rogan Josh and have never made it before, this is the perfect recipe for you. It is simple and easy to make, and it’s made from scratch. This is not a chilli hot dish, making it ideal for even the fussiest eater.
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Pocket Food Facts
Did You Know?
The word basmati comes from the Hindi word meaning fragrant. Basmati rice is considered the king of rice due to its fragrance and distinctive taste.