In this one-pot meal, fragrant basmati rice simmers with chicken, spices, and coconut milk until it’s absorbed all of the delicious flavors in the pot. It’s inspired by recipe developer and food writer Shayma Owaise Saadat’s love of pulao, a rice dish with variations all over the world, including her native Pakistan. (Find Saadat’s Chicken and Tomato Pulao recipe here!) For fluffy, perfectly-cooked rice, Saadat employs time-honored techniques she’s learned from family members over time: 1. Start with the highest-quality basmati (she likes Daawat and Zebra brands.) 2. Layer a kitchen towel between the pot and lid to prevent condensation from dripping down into the rice below, which leads to mushiness. 3. Be patient: As tempting as it is to peek at the rice as it cooks, keeping the lid on creates steam that produces fluffy, evenly cooked grains. Once you get the hang of the technique, the sky’s the limit: Use canned chickpeas instead of chicken for a vegetarian option, or swap the kale for spinach or sliced zucchini. Saadat will also sometimes add crushed cardamom, cinnamon sticks, or whole cloves to the pot along with the turmeric and cayenne.
Ingredients
4 servings
1½
2
1
2
1½
1
½
2½
1
½
Preparation
Step 1
Place rice in a medium bowl and pour in cold water to cover. Agitate rice with your hands until water is cloudy. Drain and repeat until water is almost clear (about 3 times). Pour in water to cover rice by 2"; let soak 30–45 minutes.
Step 2
Heat oil in a heavy pot with a wide base (preferably 10") over medium-high. Add shallot and cook, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring until softened, about 1 minute.
Step 3
Add chicken, turmeric, cayenne, and 1½ tsp. salt. Cook, turning and moving around chicken thighs as needed, until chicken begins to turn opaque, about 2 minutes. Pour in ¾ cup water and bring to a simmer. Reduce heat to low, cover, and simmer, turning chicken once, until chicken is cooked through and very tender, about 20 minutes.
Step 4
Drain rice and add to pot with chicken, then add coconut milk and remaining 1 tsp. salt. Stir to incorporate and bring to a boil. Drape a kitchen towel over pot; cover with lid. Bring corners of towel up and over lid and secure with a rubber band. Reduce heat to lowest setting and cook, undisturbed, 15 minutes.
Step 5
Remove from heat and remove towel and lid. Arrange kale in an even layer over chicken and rice and cover with lid. Let sit until wilted, about 10 minutes.
Step 6
Divide chicken and rice among bowls. Top with chiles if using. Serve with lime wedges.
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Reviews (222)
Back to TopI was so skeptical! And wrong. This was so easy and delicious . We could not stop eating it. I didn’t have kale, so I used two big handfuls of arugula.
Anonymous
5/1/2024
I’ve made this recipe multiple times, and it’s always delicious! The first time I made this I found there to be too much rice, so I’ve since started decreasing it to one cup. You could also leave the rice as is and add 1-2 more chicken thighs. I’ve never used the pickled chilis, but I’ve thrown in jalapeños with the rice. I think as it’s written this recipe doesn’t really have a kick, so if that’s what you’re going for I’d recommend increasing the cayenne. I also recommend adding black pepper to increase the bioavailability of the turmeric.
mel
Los Angeles
4/5/2023
My mom's favorite thing I've ever made, all thanks to adding a few strands of saffron before putting on the lid and skipping 20 minutes of cooking in step 3. Since I sliced each thigh into 3 strips each (way easier to portion 6 thighs for 4 people that way), I knew those initial 20 minutes would overcook the meat (since it gets 15 minutes of cooking with the rice later anyway), so skipping that kept the chicken tender. My dad hates kale, so I used spinach instead. The saffron addition takes this great dish to an incredible next level!
Chloé Tardif
Orange, CA
3/11/2023
Love this dish, I add a couple extra chicken thighs to make leftovers stretch a bit further. Made this for the in-laws the first time they came for dinner and it was a smash success
Shannon
Winnipeg, Mb, Ca
2/19/2023
I've shared this recipe with a friend, who has shared it with another friend, who was compelled to share it with another friend, and so on. It's a perfect, go-to meal. The pickled chilis are essential and I've found them easier and less expensive to make at home than acquire in a grocery store. The rice is has such a satisfying, savory flavor — major Rice-A-Roni appeal, which I mean in the most complimentary way!
Chelsea
Brooklyn, NY
2/15/2023
I have made this many times and even my picky eaters will eat this recipe my meat and potatoes dad even ate this sooooo good
Monica M.
Los Angeles, CA
2/5/2023
Delicious. Only thing I omitted was the Cayenne as I have little ones and thought it may be too spicy. Everyone loved it. The rice is delicious!
Katie Fernandes
NYC
12/26/2022
I also got crunchy rice but kept cooking longer and it softened up. Also added cherry tomatoes for extra veggies. And don't skip the lime- it's crucial.
Katherine S
Bothell, WA
10/17/2022
This recipe is top-notch. I dream about it and can’t wait to make it again.
Nic
Seattle, Wa
8/11/2022
Fantastic
MFB
Denver
6/28/2022
Excellent. Followed directions exactly and it turned out perfectly. Used only 4 thighs and a can of organic chickpeas. Also subbed candied jalapeños as I am out of pickled chilies. Kids have all asked for the recipe even.
Laura
Louisville
5/17/2022
YUM- I've made this quite a few times now! I love it. The perfect simple, comforting, delicious meal. It's fun to cook. No issues when I've made it exactly how the recipe says, although I tend to add more kale because I've got it!
Hooley
Tucson, AZ
4/19/2022
Fantastic. I used a dutch oven. 45min soaked basmati rice cooked on simmer will have no problem being done in 15min.
MFB
4/11/2022
Very yummy! This is going into our regular rotation. I followed the instructions exactly and had not trouble with the rice cooking through. I used a 12 in wide x 2.5 in tall stainless steel pan to cook and everything fit well. I also added garbanzo bean in addition to the chicken for added protein. For just two of us it make a lot but leftovers the first night and I repurposed the remaining rice this evening (chicken all gone by now) by charring some broccoli and carrots and mixing all together. Then I fried up a steak as the main dish. We would have both been happy to eat the leftovers another day if there was any left. Yum! Can’t wait to make it again. I’m considering trying making 1.5x the portions I’m a large durch oven for a group of 5+. We’ll see how it goes!
Marci T
Nashville, TN
3/22/2022
I followed the recipe exactly and it came out perfectly! The texture of the rice was perfect, and the spicing was just right-very flavourful. We will definitely keep this in our rotation. It was a very tasty and satisfying one-pot meal. A keeper!
Anonymous
Winnipeg, Canada
3/22/2022