One-Pan Chicken & Rice
- 30 min
- Serves 4
- 17 ingredients
15 minutes to prep, 15 to cook. A flavorful one‑pan Indian‑style chicken and rice dish where marinated chicken thighs are browned, then cooked together with soaked basmati rice, caramelized onions, and aromatic spices. The result is a hearty, high‑protein meal ready in about 30 minutes, perfect for busy weeknights.
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Method
Mix the chicken with all the marinade ingredients and let it marinate for at least 30 minutes (or up to 3–4 hours for deeper flavor).
Heat 1 tbsp oil in a pan and grill the marinated chicken on both sides until about 70% cooked, then set aside.
In the same pan, add a little more oil and sauté the sliced onions until soft and nicely browned.
Add the chopped tomato and cook until soft.
Add the same powdered spices used in the marinade, except kasuri methi, and mix well.
Stir in the soaked basmati rice and sauté everything together for about 2 minutes.
Add 3 cups water (double the rice volume) and mix well.
Gently place the grilled chicken pieces on top of the rice.
Drizzle 1 tbsp ghee over the top for extra flavor, if desired.
Cover and cook on low–medium heat for 15 minutes, or until the rice and chicken are fully cooked.
Finish with fresh coriander leaves and serve hot with raita.
Tips while you cook
- Marinate the chicken
- Let the chicken sit with the marinade for at least 30 minutes before cooking.
- Partial cooking of chicken
- Grill the marinated chicken until about 70% cooked before adding it to the rice.
- Water-to-rice ratio
- Add water equal to double the rice volume (3 cups water for 1.5 cups rice).
- Cover and simmer
- Cover the pan and cook on low–medium heat for 15 minutes until rice and chicken are fully cooked.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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