One-Pot Chicken, Mixed Vegetables, and Rice

Name: One-Pot Chicken, Mixed Vegetables, and Rice
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 kg skinless chicken legs and thighs; 2 tbsp ginger paste; 2 tbsp garlic paste; 2 tsp salt; 1 tsp black pepper; 2 tbsp coriander-cumin powder; 1 tbsp Kashmiri red chilli powder; 1 tsp hot red chilli powder; 1 tsp garam masala; 1 tsp turmeric; 2 vegetable stock cubes; 400 g mixed vegetables; 2 cups basmati rice; 1/4 cup oil; 1 tbsp ghee; 2 bay leaves; 1 tsp green cardamom pods; 1 tsp peppercorns; 1 tsp cloves; 1 tsp cumin seeds; 2 black cardamom pods; 1 small cinnamon stick; 2 onions; 3 green chillies

Aamna Bawa 15th September 2024

Servings: 6 Total Time: 1 hr 15 mins Difficulty: Beginner

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This one-pot chicken, vegetables and rice is an easy family dinner: spiced chicken legs and thighs seared with golden onions and whole spices, cooked in stock, then steamed with basmati rice and mixed vegetables in the same pot.

Aamna’s recipe takes about 1 hour 15 minutes, with only one pot to wash. Frozen or fresh vegetables both work.

Why this recipe works

Everything cooks in one pot. The rice soaks up the chicken, spices and stock.
Chicken cooked first. Fifteen minutes on high makes it tender before the rice goes in.
Whole spices and golden onions. They give the rice a pulao-style fragrance.
Gentle steaming. Covered on low heat, the rice turns fluffy and absorbs every drop.

Tips for the best one-pot chicken and rice

Soak the rice. It cooks more evenly and stays fluffy.
Test the oil. Add one slice of onion first. If it sizzles gently, add the rest.
Marinate ahead. A few hours or overnight in the fridge gives more flavour.
Don’t lift the lid. Let the rice steam undisturbed once it has risen.

What to serve with one-pot chicken and rice

It’s a complete meal, but a raita or cucumber salad goes well with it. For more rice dishes, try our vegetable rice, Peshawari chicken pulao or classic chicken biryani.

One-Pot Chicken and Rice FAQs

Can I use frozen vegetables?

Yes. Frozen mixed vegetables work well and go in with the rice.

Which chicken is best?

Skinless chicken legs and thighs stay juicy during the long steaming.

Is it spicy?

It’s mild to medium, with Kashmiri chilli, a little hot chilli powder and green chillies.

How long does it take?

About 1 hour 15 minutes, with most of that hands-off steaming.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

One-Pot Chicken, Mixed Vegetables, and Rice

This dish is an all-in-one solution for a flavour-packed meal. The chicken is marinated in a rich blend of spices, seared for depth, and then simmered with rice and vegetables. Each component is cooked in harmony, creating a symphony of flavours and textures that makes this one-pot meal a true standout.

Author: Aamna Bawa Cooking Method: Curry Cuisine: Indian, Pakistani Courses: Dinner, Lunch Recipe Keys: High Protein Non Vegetarian

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Prep Time 5 mins Cook Time 70 mins Total Time 1 hr 15 mins Difficulty: Beginner Servings: 6 Estimated Cost: £ 10 Best Season: Suitable throughout the year

Instructions

Video

Marinate the Chicken:

In a large bowl, combine ginger paste, garlic paste, salt, black pepper, turmeric, Kashmiri red chilli powder, hot red chilli powder, coriander-cumin powder, and garam masala. Coat the chicken in this mixture. Let it rest while you prepare the onions.

Prepare the Onions:

Slice the onions into medium-thick slices.
Heat oil and ghee in a large pan over medium heat. Test with a slice of onion; if it sizzles gently, add all the onions.
Sauté the onions for about 12 minutes until golden and translucent.

Add Dry Spices:

Halfway through cooking the onions, add bay leaves, green cardamom pods, peppercorns, cloves, cumin seeds, black cardamom pods, and the cinnamon stick. Stir well and continue to sauté.
Add green chillies for heat, if desired.

Sear the Chicken:

Once the onions are golden, add the marinated chicken. Sear the chicken on both sides until it develops a rich, golden crust, locking in the spices and flavours.

Simmer the Chicken:

Pour in 4 cups of water and crumble in the vegetable stock cubes. Stir everything together and bring the mixture to a boil. Cover and cook on high for 15 minutes to tenderise the chicken.

Add the Rice and Vegetables:

After 15 minutes, add the soaked basmati rice and frozen mixed vegetables. Stir well to combine. Raise the heat until the rice starts to rise to the surface.

Steam and Finish:

Once the rice has risen, lower the heat, cover, and let everything steam gently for 45 minutes. The rice will become fluffy, and the chicken will continue to tenderise.