Indian One Pot Chicken and Rice
Baked one pot chicken and rice is a supremely simple midweek meal, my version leans on Indian flavours and is rich with fenugreek and spicy with chilli... I like to think of it as a lazy biriyani!
Servings 2 Servings
Calories 908kcal
Ingredients
- 2 Chicken Legs Bone-in Skin-on
- 2 tablespoon Cooking oil
- 1 tablespoon Lime Juice
- 1 tablespoon Kashmiri Chilli Powder
- ½ teaspoon Ground Coriander
- ½ teaspoon Ground Cumin
- ¼ teaspoon Ground Turmeric
- ½ teaspoon Salt
- 150 g Basmati Rice ¾ Cup
- 2 Small-Medium Echalion or Banana Shallots 70g
- 3 Green Chilli Peppers
- 4 Garlic Cloves
- 35 g Ginger 1 thumb-sized piece
- 12 Cherry Tomatoes
- 35 g Raisins ¼ Cup
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- ¼ teaspoon Ajwain Seeds
- ½ teaspoon Brown Mustard Seeds
- 2 teaspoon Dried Fenugreek Leaves
- 375 ml Chicken Stock 1½ Cups
- 1 tablespoon Ghee
Instructions
- Combine the ground nut oil with the lime juice, Kashmiri chilli powder, ground coriander, ground cumin, turmeric and salt, then massage this into the chicken and set it aside to marinate whilst you prepare the rest of the ingredients. You can do this for up to 24 hours; the longer the better.
- Wash the basmati rice in cold water until the water stops running cloudy.
- Cut the shallots in half, peel them and then dice them as finely as you can.
- Cut the green chillies in half lengthways.
- Peel the garlic cloves and dice them as finely as you can.
- Peel and grate the ginger
- Gently crush the cherry tomatoes with the side of a knife to break them open a little.
- Heat a 28cm or 11" oven-proof frying pan or skillet with a lid over a medium-high heat and add the ghee.
- When the ghee has melted, add the cumin, fennel, ajwain and brown mustard seeds along with the slit chilli peppers and cook for 30 seconds.
- Add the diced shallots and cook for 1-2 minutes
- Throw in the garlic, grated ginger and squished cherry tomatoes and cook for 1-2 minutes, stirring constantly.
- Add the washed rice and raisins and stir to get everything mixed well together.
- Pour in the chicken stock, then knock any excess marinade off the chicken legs and add it to the pan with the rice, then crush the fenugreek leaves between your palms into the pan and then stir everything to combine.
- Nestle the chicken legs into the pan, add a lid and transfer to the oven, cooking at 180°C or 350°F for 20 minutes.Remove the lid, turn the heat up to 200°C or 400°F and flip the oven over to fan mode. Then, cook for a final 10-13 minutes. If your oven does not have fan mode, turn it up to 230°C or 450°F.Ensure that the chicken has reached at least 73°C or 165°F with a quick-read meat thermometer.
- Serve garnished with red onion and fresh coriander.
Video
Notes
Chicken is safe to eat at 73°C or 165°F, but chicken legs on the bone are much better to eat closer to 80°C or 175°F.
Nutrition
Serving: 1 | Calories: 908kcal | Carbohydrates: 77g | Protein: 63g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 26g | Cholesterol: 276mg | Sodium: 1809mg | Fiber: 9g | Sugar: 27g
