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We hope you got insight from reading it, now let’s go back to one pot chicken rice recipe. To make one pot chicken rice you only need 33 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to cook One Pot Chicken Rice:
- Take 1 kg Chicken (Leg & Breast pieces)
- Use 1/2 kg Basmati Rice
- You need 1 packet Shan Biriyani Masala
- Prepare 2 Large Onions 🧅 (Thinly Sliced)
- Take 3 G- Ginger-Garlic-Green Chilli 🌶 paste
- Take 1 cup Freshly Chopped Tomatoes
- Prepare 1 cup Plain Yoghurt
- Prepare 2.5 tbsp Salt
- Prepare 1/2 tsp Sugar
- Take 1/4 cup Freshly Chopped Coriander/Parsley
- You need 1/2 tbsp Garam Masala Powder
- Provide 1 Star Anise
- Get 3/4 Green Cardamoms
- Use 1 Black Elaichi
- Take 1 piece Mace
- Get 1/4 Nutmeg
- You need 1/2 tsp freshly crushed Black Peppercorns
- You need 1 tsp whole Black Peppercorns
- Take 1-2 Whole Dried Red Chilli 🌶
- Prepare 1 tsp Fennel Seeds
- Prepare 1 tsp Whole Coriander Seeds
- Prepare 1 tsp Shahijeera
- You need 1 medium stick of Cinnamon
- Get 2/3 Bay Leaves
- Take 4/5 Cloves
- Provide 1 tsp Kababcheeni
- Use 2 tsp Turmeric Powder
- Prepare 1 tbsp Red Chilli Powder
- You need 1.5 cups Cooking Oil
- Get 1 tbsp Butter
- You need 2 tbsps Desi Ghee
- Use 1 tsp lemon juice
- Provide 800 gms hot water
Steps to make One Pot Chicken Rice:
- Clean the Chicken & marinate with Plain Yoghurt, salt, sugar, turmeric & red chilli powder & 2 tbsps Cooking Oil.
- Cover the marinated chicken bowl with a cling film wrap & allow it to rest for about 1-2 hrs time/overnight is even more better.
- Prepare the Dry Masala: Dry roast all the whole spices, allow it to cool a bit & grind it to a fine dry masala.
- In a big Pressure Pan/Cooker- take the rest of the cooking oil & butter & put in the whole spices, once it releases good smell, add in the sliced onions & fry/sauté, until golden brown & then add in the 3G paste- the rest.
- Keep sautéing until the raw smell goes off from the sautéd Masala, now add in the Chopped Tomatoes & slit green chillies about 2/3.
- When done with the sautéing- Pour in the Marinated Chicken & also the rest of the marinade in the mixing bowl. - Put a little bit of warm water by washing the same mixing bowl & pour into the cooking pot.
- Mix everything well enough while stirring continuously on high flame once the chicken starts releasing water put the gas flame to medium, cover it & allow it to be cooked for at least 30 mins.
- In between, need to check 2/3 times opening the lid & stirring well, in order to prevent sticking to the bottom of the pan/pot, again put back the lid & repeat the process until the Chicken is almost 75% cooked. - At this point, add in the freshly ground Masalas & stir well, sprinkle a little water if needed at this stage.
- Wash the Basamati Rice well & soak it for at least 30 mins. Now, is the time to drain the water & put into the cooking pot & sauté well enough, along with partially cooked chicken.
- Once well mixed & sautéd with the Chicken & Masalas, now add in the Ghee, garam masala powder, lemon juice & seal the cooking pot/pan with the aluminium foil & then put it's lid on it & allow it to be on the medium flame for the next 5/6 mins.
- Now, reduce the flame to low-medium & allow it to cook for another 15/18 mins.
- Alternatively, if cooking in a pressure pan then, put it on the whistle & allow upto 1 whistle & then turn off the flame & put it on the rest/standby position, for another 15/20 mins.
- Also, if you want to bake it in the static oven- then, put the entire thing inside the Pre-heated oven & let it bake for about 15-18 mins @ 200C & post switching the heat off, again allow it to rest in the same position for another 10 mins time.
- Serve it HOT with Cold Mint Chutney & Freshly cut onions & Green Chillies.
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