Chicken White Rice Recipe

Chicken white rice or chicken coconut milk rice is a simple and delicious one pot meal made with chicken, basmati rice, whole spices and rich coconut milk. It is a great option for busy days since it comes together quickly under 30 minutes in one pot. Serve this chicken rice with any of your favorite raita, chicken curry, mutton kuzhambu or mirchi ka salan for a complete meal. 

Chicken White Rice

I love simple rice dishes, this is one of the recipe which I made recently and fell in love with it. When I took the rice and had the first mouthful I was like wow, this is truly delicious. Unlike other biryani this doesn't have any spice powders or stuffs like that. The main flavour for this comes from the spices and coconut milk. 

Jump to:

• About White Chicken Rice (Biryani)
• Ingredients
• Step by Step Pictures
• Expert Tips
• FAQ 
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About White Chicken Rice (Biryani)

Biryani is something we usually enjoy for weekend lunch at home. But this time, I wanted to try something a little different from the usual preparation. Instead of bold and spicy masala flavours, I made a subtle and mildly spiced chicken rice that instantly became a hit at home. 

This flavourful chicken white rice is prepared with basmati rice, tender chicken, whole spices and rich coconut milk. Together, these ingredients create a gentle aroma and a light delicious taste without being too heavy. 

This recipe uses a blend of aromatic whole spices and the rich coconut milk gives the dish its warm, flavourful taste without using any spice masala or powders. I prepared this in a pressure cooker, but you can easily make it in an Instant pot to save time. 

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It is a simple one pot recipe and uses coconut milk instead of water. This gives the rice a creamy texture and makes it slightly different from the regular chicken rice or biryani.

The chicken and whole spices bring a mild and delicious aroma, which makes it perfect for everyday lunch, dinner or even for special occasions. 

Though basmati rice works best for this recipe, you can also use seeraga samba rice for a more traditional flavour. If you like, you can make a plain version like ghee rice or even add vegetables instead of chicken.

Serve this chicken rice with a simple raita or pair it with spicy sides like chicken curry, mutton kuzhambu or mirchi ka salan for a balanced meal. 

Ingredients

• Basmati rice : The most important ingredient of this dish is basmati rice. Use good quality rice for a fragrant and fluffy texture. If preferred, you can also substitute it with seeraga samba rice for a traditional taste. 
• Chicken : Chicken adds protein and richness to the dish. Use bone-in pieces for better flavour and tender, juicy texture. 
• Thick coconut milk : This is the star ingredient of this recipe. Instead of water, coconut milk is used to give the rice a creamy texture. It also adds mild sweetness and makes the rice rich and flavourful. 
• Ghee & Oil : A mix of ghee and oil gives a rich taste and prevents the dish from becoming too heavy. Ghee adds aroma, while oil helps in cooking the ingredients. 
• Onion : Onion forms the base of the dish and adds natural sweetness when sauteed. 
• Green chilli : Green chilli provides mild heat without overpowering the dish. They also balance the richness of coconut milk. 
• Mint leaves : Mint leaves add a fresh aroma and keep the dish refreshing. 
• Ginger garlic paste : Ginger garlic paste gives a strong base flavour and removes raw smell from the chicken. 
• Whole spices : Fennel seeds, cinnamon stick, bay leaf, mace, cloves, cardamom, brinji ilai and cumin seeds are used. These spices are tempered in ghee to release their aroma and give the rice a warm and mild spice flavour. 

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Step by Step Pictures

1)Wash and Soak basmati rice in water for atleast 30 minutes.

2)Strain and set aside.

3)heat ghee and oil in a pressure cooker. Add in whole spices and allow them to temper in the oil.

4)I added some pandan leaves for aroma. You can skip this too.

5)Add in sliced onions and green chillies.

6)Sprinkle some salt and cook until onions are lightly golden in colour.

7)This is how it should look like.

8)Add in ginger garlic paste and saute until raw smell leaves.

9)Let the ginger and garlic cook until raw smell leaves.

10)Add in chicken pieces.

11)Stir fry the chicken with the onion and ginger garlic until it is well seared.

12)Add in mint leaves. Mix well until it is cooked.

13)Add in soaked rice into the chicken.

14)Pour in coconut milk and mix well.

15)Pour in water and mix well.

16)Bring it to a full boil.

17)Cover and cook.

18)Let the rice gets cooked.

19)Serve.

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Expert Tips

• Use good quality basmati rice for the best aroma and fluffy texture. Make sure to soak the rice for at least 20 to 30 minutes before cooking. 
• Always cook the chicken just until done, as overcooking can make it dry and less juicy. 
• After adding the rice, cook on low flame to prevent sticking or burning at the bottom. 
• Add fried onions and cashews while serving for extra crunch and flavour. 
• Let the rice rest for 10 minutes after cooking. This ensures the flavours settle well and the texture of the rice improves. 

Storage and Serving

If you have any leftover chicken white rice, then store them in an airtight container once it cools completely. Keep it refrigerated and use within 2 to 3 days for best taste. 

Serve this creamy and flavourful chicken white rice hot with raita, chicken curry, mutton kuzhambu or any spice gravy for a balanced meal. It also works well as a simple one pot meal for lunch, dinner or kids lunch boxes. 

FAQ 

Q. Can I make it without chicken ?

Yes, you can skip chicken and replace it with vegetables or make plain coconut milk rice. It still tastes delicious and flavourful. 

Q. Why is my rice sticky ? 

This usually happens when the rice is not soaked properly or too much coconut milk is added. Always measure ingredients correctly for best results. 

Q. Can I use canned coconut milk ? 

Yes, canned coconut milk can be used if you are short on time. However, fresh coconut milk gives a rich flavour and taste.

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