chicken basmati rice recipe

Written BySheba G Updated On
chicken basmati rice recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best chicken basmati rice recipe

I love chicken basmati rice because it’s a simple yet flavorful dish that’s perfect for any occasion. The combination of tender chicken, fluffy basmati rice, and aromatic spices is a winning combination that never fails to impress.

As a busy mom, I appreciate how easy it is to make this recipe in large quantities, making it a staple in my household. My kids adore helping me in the kitchen, and this recipe is always a fun and educational experience for them.

The key to making great chicken basmati rice lies in the technique of cooking the basmati rice just right – not too hard, not too soft. This requires some patience and attention to detail, but trust me, it’s worth the effort.

I’ve been making this recipe for years, and it never gets old. Whether I’m serving it as a main course or as a side dish, it’s always a hit with my family and friends.

The best part? It’s incredibly healthy, with lean protein from the chicken and fiber-rich basmati rice.

I like to serve it with some steamed vegetables on the side for added nutrition. This recipe has been passed down through generations of home cooks, and I’m so glad I can share it with you today.

Chicken Basmati Rice

Chicken Basmati Rice

4.6 from 1299 votes

A fragrant and flavorful dish combining tender chicken with perfectly cooked basmati rice, infused with aromatic spices and vegetables. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

500g boneless chicken breast, cut into bite-sized pieces
1 tsp salt
1 tsp black pepper
2 tsp vegetable oil

For the Rice

2 cups basmati rice
4 cups water
1 tsp salt

For the Spices

1 onion, finely chopped
2 cloves garlic, minced
1 tbsp grated ginger
1 tsp cumin seeds
1 tsp coriander powder
1 tsp turmeric powder
1 tsp garam masala
1 tsp chili powder
1 cup tomatoes, diced
1 cup yogurt
2 tbsp vegetable oil
1 bay leaf
2 cardamom pods
2 cloves
1 cinnamon stick

For Garnish

2 tbsp chopped cilantro
1 tbsp lemon juice

👨‍🍳Directions

1In a mixing bowl, combine chicken pieces with salt and black pepper.
2Set aside to marinate.
3In a large skillet, heat 2 tbsp vegetable oil over medium heat.
4Add cumin seeds and let them sizzle until they turn brown.
5Add onion, garlic, and ginger.
6Sauté until onions turn translucent and slightly golden.
7Add cinnamon stick, cardamom pods, and cloves to the skillet.
8Stir for 1 minute until fragrant.
9Add coriander powder, turmeric, garam masala, and chili powder.
10Stir for 30 seconds until well combined.
11Add diced tomatoes and cook for 3-4 minutes until they soften and oil starts leaving the sides of the pan.
12Add yogurt and mix well.
13Cook for 2-3 minutes until the oil starts leaving the sides of the pan again.
14Add the marinated chicken pieces to the skillet.
15Stir well to coat the chicken in the spice mixture.
16Cook for 5-7 minutes until the chicken is no longer pink on the outside.
17Cover the skillet and let the chicken cook for an additional 10-12 minutes, stirring occasionally, until the chicken is cooked through and tender.
18While the chicken is cooking, rinse the basmati rice thoroughly under cold water until the water runs clear.
19In a rice cooker or pot, combine rice, water, and salt.
20Cook according to package instructions or bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the rice is cooked and the water is absorbed.
21Once the chicken is cooked, remove it from the skillet and set aside.
22In the same skillet, add 1 tbsp of vegetable oil and heat over medium heat.
23Add the cooked rice to the skillet and stir well to combine with the remaining spices and chicken juices.
24Cook for 2-3 minutes until the rice is heated through and slightly toasted.
25Return the cooked chicken to the skillet and stir well to combine with the rice.
26Cook for an additional 2-3 minutes until everything is heated through.
27Transfer the chicken basmati rice to a serving dish.
28Garnish with chopped cilantro and a squeeze of lemon juice.
29Serve hot and enjoy.

🔧Equipment

Large skillet
Rice cooker or pot with lid
Mixing bowl
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 3g❤️Cholesterol: 70mg🧂Sodium: 900mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 30g

📝Notes

Tips: You can adjust the spice level by increasing or decreasing the amount of chili powder. For a healthier option, use low-fat yogurt.

Watch Video Of How Chicken Basmati Rice Works

This chicken basmati rice recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal.

It’s easy to scale up or down depending on how many people you’re serving, and it reheats beautifully in the oven or microwave.

One of my favorite things about this recipe is how versatile it is – serve it as a main course with some steamed vegetables on the side or as a side dish alongside your favorite protein or vegetables.

❓ Frequently Asked Questions About Chicken Basmati Rice

Q1: What is the difference between basmati rice and regular long-grain rice?

Basmati rice is a specific type of long-grain rice that’s native to India and Pakistan. It’s known for its unique nutty flavor and fluffy texture when cooked. Regular long-grain rice is a more generic term that refers to any type of long-grain rice that’s not specifically basmati.

Q2: Can I use boneless chicken breasts instead of thighs?

Yes, you can use boneless chicken breasts if you prefer. However, keep in mind that they’ll cook faster than thighs, so adjust your cooking time accordingly.

Q3: How do I prevent the basmati rice from becoming mushy?

To prevent mushy basmati rice, make sure to rinse it thoroughly before cooking and use the right amount of water. A general rule of thumb is to use 1 3/4 cups of water per 1 cup of basmati rice.

Q4: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! Simply brown the chicken and cook the aromatics in a pan before transferring everything to the slow cooker with the uncooked basmati rice. Cook on low for 2-3 hours or until the chicken is cooked through.

Q5: How do I store leftover chicken basmati rice?

You can store leftover chicken basmati rice in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts