One-Pot Chicken Rice (For Lazy Cooks)

Marinate the chicken with salt, garlic paste, ginger paste, red chili powder, turmeric, cooking oil, and plain yogurt for at least 15 minutes (or skip if short on time).

Heat 3 tbsp oil in a Dutch oven or heavy‑bottomed pot over high heat until shimmering, then lower to medium.

Add the chicken in a single layer and fry undisturbed for 5 minutes, then flip and continue cooking until browned on all sides, about 12–15 minutes total; transfer to a plate.

In the same pot, add the sliced onion, bay leaves, and 0.5 tsp salt; cook over medium heat, stirring occasionally, until light brown, 8–10 minutes. If bits stick, splash a little water and scrape them up, then continue cooking until the liquid evaporates and the oil separates.

Stir in the remaining 1 tsp ginger paste and cook for 30 seconds until fragrant.

Add the soaked rice and roasted cumin powder, stirring gently to coat every grain.

Pour in the coconut milk and water, then stir in 0.75 tsp garam masala and a pinch of sugar.

Bring to a boil, taste and adjust salt if needed, then cover and simmer until the rice is cooked through and the liquid is absorbed, about 15–20 minutes.

Stir in 0.5 tsp garam masala and 1 tbsp ghee, mixing well.

Garnish with chopped cilantro or parsley and serve.