Basmati rice with chicken (and vegetables): step by step Indian recipe

Basmati rice with chicken and vegetables is a typical dish of oriental cuisine in which basmati rice is seasoned with Chunks of chicken cooked with Onion, Carrot, Peas, And Spices. A very recipe Easy to realize that you can adapt to your taste with the Vegetables and the Spices that you like the most. A dish that gives its best once Freddo when all Flavors have settled, which is why it is perfect to serve in a Buffet!

For preparation, good basmati rice with chicken must be respected Times and ways of cooking some rice. Only in this way I Grains they will remain intact and not sticky. As for the Seasoninguse as little water as possible during cooking, this will make the More concentrated flavors. For the Spices you can adjust a bit as you like, you can not use them at all or abound… it depends on your tastes! If you also love ethnic cuisine try this recipe, I’m sure you will love it!

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Basmati rice with chicken and vegetables

Preparation10 min

Cooking20 min

Total time30 min

Portions: 4 Portions

Cost: Bass


  • 180 gr basmati rice
  • 300 gr chicken
  • olive oil
  • 2 spring onions
  • 2 carrots
  • 100 gr peas
  • 1-2 teaspoons curry
  • 1 pinch cumin
  • soy sauce
  • chili paste
  • salt
  • fresh ginger


NOTE: other vegetables you can use are there Cabbage (especially in winter) or peppers Friggitelli which cook very quickly.

Print Ingredients


How to make basmati rice with chicken and vegetables


Weigh the rice, put it in a bowl, and rinse it several times with cold water. The water must become clear. Cover the rice with water and leave it to soak for 30 minutes.

Meanwhile, cut the breast of the chicken into small pieces and marinate for 30 minutes with the chili paste (I buy it from the Chinese) melted with the soy sauce and a piece of grated ginger.

In a large-bottomed pan pour 2 turns of olive oil and add the sliced ​​onions. Let them fry over a low flame.

Peel the carrots and grate them. Add them to the sauté.

Also, add the peas (I use frozen ones) and mix. In winter I really like to add 3-4 cabbage leaves into strips, it fits perfectly!

Add the spices and lightly toast them with the rest of the ingredients. Dilute with half a glass of water and cook with the lid on.

When the peas are cooked, turn up the heat and add the chicken nuggets. Let them brown on all sides.

Add half a glass of water again and cook for a couple of minutes making the water reabsorb. Taste and season with salt.

Drain the rice and boil it in salted water. When it is cooked, drain it and let it drip for a couple of minutes.

Pour the rice into the pan with the sauce and mix gently with a spoon. This operation must be done with the fire out! Once ready, taste and season with salt.

Pour the rice into a serving dish and cover it with plastic wrap to keep it from drying out. When serving, you can add chopped coriander (or parsley) and lemon juice to revive the taste.

Basmati rice with chicken and vegetables is ready and can be stored well for 2 days in the fridge.