Chicken & Veg Rice Recipe

Ingredients

• 30 ml (2 tbsp)Oil
• 1Bay leaf
• 1 small pieceCinnamon
• 4Cardamom pods
• 4Cloves
• 1, thinly slicedOnion
• 15 ml (1 tbsp)Ginger-garlic paste
• 1, finely choppedTomato
• 1, choppedCarrot
• 10, choppedGreen beans
• 500 gChicken
• 400 g (2 cups)Seera Samba rice
• 10 ml (2 tsp)Chilli powder
• 15 ml (1 tbsp)Coriander powder
• 5 ml (1 tsp)Turmeric powder
• 10 ml (2 tsp)Garam masala powder
• 15 ml (1 tbsp)Biryani masala powder
• To tasteSalt
• 120 g (½ cup)Yoghurt
• 750 ml (3 cups)Water

Instructions

1. 1

   Heat the oil

   Heat the oil in a pressure cooker.

2. 2

   Sizzle the spices

   Add the bay leaf, cinnamon, cardamom and cloves, and let them sizzle in the oil.

3. 3

   Cook the onion

   Add the sliced onion and sauté until it is light golden.

4. 4

   Add the paste

   Stir in the ginger-garlic paste until well mixed.

5. 5

   Cook the vegetables

   Add the carrot, beans and tomato, then cook for 2 to 3 minutes.

6. 6

   Stir-fry chicken

   Add the chicken and stir-fry it.

7. 7

   Add the powders

   Add the chilli, coriander, turmeric, garam masala and biryani masala powders, along with salt. Stir-fry for 5 minutes.

8. 8

   Mix in yoghurt

   Add the yoghurt and mix well.

9. 9

   Add rice and water

   Stir in the rice and water.

10. 10

    Simmer covered

    Bring the mixture to a boil, then cover and simmer for 15 to 20 minutes.

11. 11

    Check doneness

    Continue cooking until the rice and chicken are cooked.

12. 12

    Serve the rice

    Serve hot.

What is chicken and veg rice?

This is a home-style Indian one-pot rice dish, flavoured with whole spices and a blend of ground masalas. It brings chicken, vegetables and rice together rather than serving them separately.

Seera Samba rice gives the dish its characteristic small-grained base, while yoghurt adds a gently tangy note to the spiced cooking liquid. The method builds flavour in stages, starting with spices and onion before adding the rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 685 calories, 35g protein, 89g carbs, 17g fat.

Most of the carbohydrates come from the rice, while chicken supplies most of the protein. Oil, chicken and yoghurt contribute much of the fat; serve a generous side of salad or extra vegetables to balance the plate.

The spice base

Whole spices: let the bay leaf, cinnamon, cardamom and cloves sizzle briefly in the oil so their aroma infuses the cooking fat.

Ground spices: stir them in with the chicken and salt, and keep everything moving during the five-minute stir-fry so the powders mix through without catching.

Building the base

Onion: cook it until light golden, rather than just softened, to give the dish a deeper savoury starting point.

Vegetables: the carrot, beans and tomato cook briefly before the chicken goes in. Chopping them into manageable pieces helps them cook along with the rice.

Adding yoghurt

Yoghurt: mix it in thoroughly after the masalas have been stirred through the chicken. This helps distribute its tang through the cooking liquid.

Heat: if the yoghurt is very cold, let it sit out briefly while you prepare the other ingredients. Stir steadily when adding it to the hot mixture.

Getting the rice cooked

Liquid: the recipe uses 750 ml of water for 400 g of rice, with yoghurt and juices from the chicken and vegetables adding to the moisture in the cooker.

Doneness: simmer covered for 15 to 20 minutes, then check that the rice is tender and the chicken is cooked through. If either needs more time, continue cooking until done.

Serving the dish

Onion raita: its cool, creamy texture is a natural contrast to the warm spices in the rice.

Salad: a crisp, fresh salad makes a simple side and adds a lighter contrast to the one-pot meal.

Recipe notes & tips

• Chop the onion, carrot and beans before heating the oil so the cooking stages move smoothly.
• Keep the ground spices moving in the pan during their five-minute stir-fry.
• Stir the yoghurt in well before adding the rice and water.
• Once the rice is simmering, keep the lid on as directed to retain the cooking moisture.
• Check both the rice and chicken for doneness before serving.

Variations

• Extra vegetables: increase the carrot or beans for more vegetable pieces in each serving.
• Milder flavour: use less chilli powder to soften the heat.
• More aromatic: add a little extra cinnamon or cardamom if you enjoy their fragrance.
• Fresh finish: scatter chopped coriander over the rice just before serving.
• Raita side: serve with onion raita for a cool contrast to the spices.

Common mistakes to avoid

• Burning the whole spices: let them sizzle rather than darken, and move on once fragrant.
• Pale onions: cook until light golden as directed to build a fuller base.
• Spices catching: stir constantly during the five-minute stir-fry and avoid leaving the powders against the hot pan.
• Yoghurt not mixed through: stir until it is evenly incorporated before adding the rice.
• Opening the lid repeatedly: keep the cooker covered during the simmer so the rice cooks in the retained moisture.

How to store

Cool leftovers promptly and store in a covered container in the fridge for up to 2 days. Reheat until steaming hot throughout, adding a small splash of water if the rice has dried out.

Frequently asked questions