One-Pan Chicken with Basmati Rice – 40-Minute Recipe
A comforting one‑pan chicken and basmati rice dish that’s quick to prepare and bursting with aromatic spices. The chicken is seared to a golden crust, then simmered with fragrant bay leaf, star anise, cinnamon stick, and cardamom, while the rice absorbs the savory broth. A fresh green salsa adds a bright, zesty finish to every bite.
Recipe by thegoldenbalance· Structured by ReelsMeals
From: TikTok(view original)
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Ingredients
- 4 chicken pieces
- oil
- turmeric
- paprika
- allspice
- salt
- black pepper
- jalapeno
- shallot
- 1 leaf bay leaf
- 1 piece star anise
- 1 pod cardamom
- cinnamon stick
- 1 cup basmati rice
- 2 cup chicken stock or water
- 1 cube bouillon
- 1 tbsp butter or ghee
- 1 medium tomato
- 1 bunch cilantro
- green salsa
Instructions
- 1Heat a large pan with oil over medium‑high heat.
- 2Place the chicken pieces in the pan with oil, skin side down.
- 3Coat the chicken with oil by rubbing it into the skin.
- 4Season the chicken with turmeric, paprika, allspice, salt, and black pepper; massage the spices into the chicken.
- 5Cook until the skin is golden and the chicken is partially cooked, then remove the chicken from the pan.
- 6Add sliced jalapeno and shallot to the pan and sauté for about a minute.
- 7Add whole spices – bay leaf, star anise, and cinnamon stick – and cook until fragrant.
- 8Stir in the washed basmati rice, giving it a light toast.
- 9Pour the liquid stock (chicken stock or water) over the rice and aromatics, then add the crushed bouillon cube; stir in butter or ghee if using.
- 10Return the chicken to the pan, cover, reduce heat to low, and simmer for 20‑30 minutes until the rice is cooked and the chicken is tender.
- 11While the rice and chicken are simmering, prepare a green salsa in a food‑processor bowl (process ingredients until coarsely blended).
- 12Serve the dish with the green salsa (or the optional tomato‑jalapeno‑cilantro mixture) alongside the chicken and rice.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Sear skin side down
Heat the pan and place the chicken skin side down, cooking until the skin is golden before removing.
Toast the rice
After adding the whole spices, stir in the washed basmati rice and give it a light toast before adding liquid.
Simmer covered
Return the chicken, cover the pan, reduce heat to low, and simmer for 20‑30 minutes until rice is cooked and chicken is tender.
Add butter or ghee with liquid
Stir butter or ghee into the stock and bouillon mixture before returning the chicken to the pan.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make One-Pan Chicken with Basmati Rice?
- About 40 minutes in total: 10 minutes of prep and 30 minutes of cooking.
- How many servings does this One-Pan Chicken with Basmati Rice recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this One-Pan Chicken with Basmati Rice recipe come from?
- It was shared by thegoldenbalance on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.