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

Recipe by RecipeWikkiCourse: Indian Recipies

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

480

kcal

Ingredients

• 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.

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Origin Instant Pot Pot Roast with Potatoes and Carrots

Pot roast has long been a cornerstone of American comfort food, traditionally slow-cooked to tenderize tough cuts of beef. The Instant Pot modernizes this method, using pressure cooking to achieve deep flavor and melt-in-your-mouth texture in under 90 minutes.

What I Love About This Recipe

This dish is a masterclass in efficiency without sacrificing flavor. The Instant Pot seals in moisture, creating a luscious gravy while infusing the beef and vegetables with garlic, rosemary, and thyme. It’s a one-pot wonder that’s equally satisfying served over mashed potatoes or with crusty bread.

Also Read : Orange-Maple Roasted Carrots and Fennel

Instant Pot Pot Roast with Potatoes and Carrots

Recipe by RecipeWikkiCourse: Recipes

Servings

8

servings

Prep time

30

minutes

Cooking time

3

hours 

Calories

325

kcal

Ingredients

• 3-4 lb beef chuck roast

• Salt and black pepper to taste

• 2 tbsp olive oil

• 1 large onion, quartered

• 4 cloves garlic, minced

• 2 cups beef broth (low-sodium recommended)

• 2 tbsp Worcestershire sauce

• 1 tbsp tomato paste

• 1 tsp dried rosemary

• 1 tsp dried thyme

• 4 large carrots, peeled and cut into 2-inch pieces

• 6-8 small Yukon Gold potatoes, halved

• 2 bay leaves

• ¼ cup cornstarch + ¼ cup water (optional, for thickening gravy)

Directions

• Season the roast generously with salt and pepper. Set the Instant Pot to Sauté mode (high heat). Add olive oil and sear the roast for 3-4 minutes per side until browned. Remove and set aside.
• Add onion and garlic to the pot; sauté for 2-3 minutes until softened. Stir in beef broth, Worcestershire sauce, tomato paste, rosemary, and thyme, scraping up any browned bits from the bottom.
• Return the roast to the pot. Arrange carrots and potatoes around the meat. Add bay leaves.
• Secure the lid, set the valve to Sealing , and cook on Manual/Pressure Cook (high) for 60 minutes . Allow a 15-minute natural release , then carefully quick-release any remaining pressure.
• Remove the roast and vegetables; tent with foil. Strain the cooking liquid into a saucepan (optional: thicken with cornstarch slurry over medium heat for 2-3 minutes). Slice the roast against the grain and serve with vegetables and gravy.

Notes

• For extra tenderness, trim excess fat from the roast before searing.
• Substitute sweet potatoes or parsnips for a seasonal twist.

The post Instant Pot Roast with Potatoes and Carrots appeared first on RecipeWikki.

Origin Creamy Italian White Bean Soup

White bean soups have been a staple in Italian cuisine for centuries, often found in rustic Tuscan and Roman kitchens. Traditionally made with cannellini or Great Northern beans, these soups highlight simple yet rich flavors using fresh herbs, olive oil, and slow-simmered broths.

What I Love About This Recipe

This soup is incredibly creamy without needing heavy cream, thanks to blended white beans. It’s a perfect balance of comfort and nutrition, filling yet light. Plus, it’s a one-pot dish that’s easy to make with pantry staples.

Also Read : Mint Chicken

Creamy Italian White Bean Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

50

minutes

Calories

245

kcal

Ingredients

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 4 cups vegetable broth (or chicken broth for a richer flavor)

• 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed

• 1 tsp dried oregano

• 1 tsp dried thyme

• ½ tsp red pepper flakes (optional, for heat)

• Salt and black pepper to taste

• 1 cup baby spinach or kale, chopped

• ½ cup grated Parmesan cheese (plus more for garnish)

• ½ cup milk or cream (optional for extra richness)

• Juice of ½ lemon (for brightness)

Directions

• Heat olive oil in a large pot over medium heat.
• Sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
• Add white beans, broth, oregano, thyme, red pepper flakes, salt, and black pepper.
• Simmer for 15 minutes, allowing flavors to meld.
• Blend half the soup with an immersion blender (or transfer half to a blender) for a creamy texture while keeping some chunks.
• Stir in spinach or kale and cook until wilted.
• Add Parmesan cheese, milk/cream (if using), and lemon juice. Stir well.
• Serve hot, garnished with extra Parmesan and a drizzle of olive oil.

Notes

• For a vegan version, omit Parmesan and use coconut milk or cashew cream.
• Add crispy pancetta or sausage for extra flavor.

The post Creamy Italian White Bean Soup appeared first on RecipeWikki.

Origin of This Recipe

French onion soup originated in France, dating back to the 18th century. It was once considered a poor man’s meal, made with cheap onions and stale bread. Over time, it evolved into the luxurious, cheesy dish we know today, famously topped with melted Gruyère.

What I Love About This Recipe

• No-fuss method—no need to babysit the onions for hours.
• Deep, savory flavor with minimal cooking time.
• Melty, cheesy topping that’s rich and satisfying.
• Great for meal prep—tastes even better the next day!

Also Read : Bitter Melon Stir Fry With Pork

Lazy French Onion Soup

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

546

kcal

Ingredients

• 4 large onions, thinly sliced

• 3 tbsp butter

• 1 tbsp olive oil

• 1 tsp salt

• 1 tbsp balsamic vinegar or Worcestershire sauce

• 1 tbsp flour (optional, for a thicker soup)

• 6 cups beef broth (or vegetable broth for a vegetarian version)

• ½ tsp dried thyme

• ¼ tsp black pepper

• ½ cup white wine (optional, for depth of flavor)

• Baguette slices, toasted

• 1 ½ cups shredded Gruyère or Swiss cheese

Directions

• In a large pot, melt butter and olive oil over medium heat.
• Add onions and salt, cooking for 10-15 minutes, stirring occasionally until soft.
• Stir in balsamic vinegar to speed up caramelization. Cook another 5 minutes.
• If using, sprinkle flour and stir to coat the onions.
• Pour in broth, wine, thyme, and black pepper. Simmer for 20 minutes.
• Ladle soup into oven-safe bowls, top with toasted baguette slices, and cover with cheese.
• Broil in the oven for 2-3 minutes until the cheese is golden and bubbly.
• Serve hot and enjoy!

Notes

• For extra caramelization, cook the onions longer (up to 40 minutes on low heat).
• Substitute cheese with provolone or mozzarella for a different taste.
• Use store-bought caramelized onions to make this even quicker.
• Make it ahead—the deepen overnight!

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