As the rice cooks, preheat your grill to medium-high. Keep the lid on the rice and turn off the heat and allow it to sit 8-10 minutes before serving. 5.

All I have to do next is put the chicken in the oven and make rice (hop to it, my Zojirushi friend) and a quick cucumber raita. I’m great at this, and so are you.

This is a pretty simple One Pot Chicken and Rice recipe - there are a lot of individual spices; but the method and prep is really simple for a weeknight meal.

Once cooked, let rice sit covered for 10 minutes, then fluff together with chopped coriander. Garnish with coriander leaves before serving with chicken, Arabian salad, Arabian salsa, and broth.

In a bowl, combine chicken pieces with 2 teaspoons of the Tandoori Spice Mixture; stir until chicken is coated. In a 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat.

Tandoori chicken ½ cup (140g) Greek style yoghurt, plus extra for serving ⅓ cup (100g) tandoori paste (or whatever Indian curry paste you have in the fridge) 6 chicken thighs, skin on and bone ...

Bring to a simmer and cook over low heat, stirring occasionally, until the chicken is cooked through, about 10 minutes. Spoon into a serving dish and sprinkle with the chopped cilantro and mint.

Retain the oil and gravy after sautéing the chicken, since it is the same pot you will use to make the rice. For the rice: 1 onion, diced 1 teaspoon garlic ginger mince ...

Pour the broth into the pot with rice and the chicken and boil until the liquid is reduced. Cover with a tight lid and reduce heat to low and steam for about 15 minutes or until the rice is fluffy.