This One Pot Turmeric Chicken and Rice is a comforting, flavorful dish packed with warm spices, tender chicken, and fragrant rice. The golden hue from turmeric not only adds a vibrant color but also brings in health benefits, making it a wholesome meal in just one pot.
Origin One Pot Turmeric Chicken and Rice
Turmeric-infused rice dishes are common in many global cuisines, particularly in Indian and Middle Eastern cooking. The combination of turmeric, chicken, and rice is inspired by traditional dishes like Biryani and Middle Eastern Pilaf. The earthy, slightly peppery taste of turmeric complements the rich flavors of slow-cooked chicken and aromatic rice.
What I Love About This Recipe
This dish is not just delicious but also incredibly easy to make. Cooking everything in one pot means less cleanup while allowing the flavors to blend perfectly. The anti-inflammatory properties of turmeric, combined with the heartiness of chicken and rice, make it a great meal for both weeknights and special occasions. The aromatic spices create a rich, comforting dish that pairs well with yogurt or a fresh salad.
Also Read : Crockpot Buffalo Chicken Chili
One Pot Turmeric Chicken and Rice
Course: Indian Recipies4
servings10
minutes35
minutes480
kcalIngredients
2 tablespoons olive oil or butter
500g bone-in, skin-on chicken thighs (or boneless for faster cooking)
1 teaspoon salt (adjust to taste)
1 teaspoon black pepper
1 teaspoon turmeric powder
½ teaspoon cumin powder
½ teaspoon coriander powder
1 teaspoon paprika (optional, for added depth)
1 small onion, finely chopped
3 cloves garlic, minced
1 cup basmati rice (rinsed and drained)
2 cups chicken broth (or water)
½ teaspoon garam masala (optional, for warmth)
½ cup peas or chopped carrots (optional)
Juice of half a lemon
Fresh cilantro or parsley for garnish
Directions
- Heat olive oil in a large deep skillet or pot over medium heat.
- Season chicken with salt, pepper, turmeric, cumin, coriander, and paprika.
- Sear chicken skin-side down until golden brown (about 3-4 minutes per side). Remove and set aside.
- In the same pot, sauté onions until soft, then add garlic and cook for 1 minute.
- Stir in rinsed basmati rice and toast for 1-2 minutes until fragrant.
- Pour in chicken broth and stir in garam masala. Bring to a simmer.
- Return seared chicken to the pot, skin-side up. Cover and reduce heat to low.
- Cook for 25 minutes until the rice is tender and the chicken is fully cooked.
- Remove from heat, let it rest for 5 minutes, then fluff the rice with a fork.
- Squeeze lemon juice over the top and garnish with fresh cilantro or parsley.
Notes
- Use bone-in chicken thighs for extra flavor.
- Substitute brown rice but adjust cooking time to 40-45 minutes.
