One Pot Peri Peri Chickenand Rice

Add 2–3 tbsp of the peri‑peri sauce to 1 lb of chicken, coat the pieces, and cook on both sides until lightly browned; remove the chicken and set aside.

In the same pot, add the soaked basmati rice, salt to taste, half of a chicken bouillon cube, 2 tsp cumin powder, and 2 tsp turmeric powder; toast the mixture for 2–4 minutes, stirring constantly.

Pour in 3 cups of water, place the browned chicken on top of the rice, and bring to a rapid boil over high heat.

Cover the pot tightly, reduce the heat to low, and simmer for 20–25 minutes until the rice is tender and the liquid is absorbed.

Turn off the heat, keep the lid on, and let the dish rest for an additional 10 minutes to allow steam to finish cooking the rice.

Remove the lid, garnish with fresh coriander, and serve with coriander raita on the side.