Chicken White Rice Recipe (White Chicken Biryani)

Chicken white rice or chicken coconut milk rice is a simple and delicious one-pot dish made from chicken, basmati rice, whole spices and thick coconut milk. This is a great option for busy days because it comes together quickly in under 30 minutes in one pot. Serve this chicken rice with 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 recipes I made recently and I fell in love with it. When I took the rice and took the first bite I felt wow, this is really delicious. Unlike other biryani, this biryani does not contain any spice powder or anything like that. The main flavor comes from spices and coconut milk.

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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 my usual preparation. Instead of bold, spicy masala flavors, I made a creamy, lightly spiced chicken rice that was an instant hit at home.

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

This recipe uses a blend of aromatic whole spices and rich coconut milk giving a warm and flavorful taste to the dish without using any masala or powdered spices. I prepared it in a pressure cooker, but you can easily make it in an instant pot to save time.

Similar Recipes

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

The chicken and whole spices provide a subtle and delicious aroma making it suitable for everyday lunch, dinner, or even for special occasions.

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

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

Ingredients

• Basmati rice: The most important ingredient in this dish is basmati rice. Use good quality rice for a fragrant and tender texture. If you like, you can also replace it with seeraga samba rice for a traditional taste.
• Chicken : Chicken adds protein and richness to the dish. Use bone-in pieces for better flavor and a tender, juicy texture.
• Thick coconut milk: This is the main ingredient of this recipe. As a substitute for water, coconut milk is used to give a soft texture to the rice. It also adds a light sweetness and makes the rice rich and flavorful.
• Ghee & Oil : The mixture of ghee and oil provides a rich taste and prevents the dish from becoming too heavy. Ghee adds aroma, while oil helps cook the ingredients.
• Onion : Onions are a basic ingredient in cooking and add a natural sweet taste when sautéed.
• green chilies: Green chilies provide a mild spicy taste without overpowering the dish. They also balance the richness of the coconut milk.
• Mint leaves: Mint leaves add a fresh aroma and keep dishes fresh.
• Ginger garlic paste: The ginger garlic paste provides a strong base flavor and eliminates the raw smell of the chicken.
• Whole spices : Fennel seeds, cinnamon sticks, bay leaves, mace, cloves, cardamom, brinji ilai and cumin seeds are used. These spices are processed in ghee to release their aroma and give a warm and subtle spice taste to the rice.

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Step by Step Images

1) Wash and soak basmati rice in water for at least 30 minutes.

2) Strain and set aside.

3)heat ghee and oil in a high pressure cooker. Add the whole spices and let them soak in the oil.

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

5) Add sliced ​​onions and green chilies.

6)Sprinkle some salt and cook until the onions are golden.

7) This is what it looks like.

8)Add ginger garlic paste and sauté until the raw smell disappears.

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

10) Add the chicken pieces.

11) Saute the chicken with onions and ginger garlic until cooked.

12)Add mint leaves. Stir well until cooked.

13) Add the soaked rice to the chicken.

14) Pour in the coconut milk and stir well.

15) Pour in the water and mix well.

16) Simmer until cooked.

17) Cover and cook.

18)Let the rice cook.

19) Serve.

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Expert Tips

• Use good quality basmati rice for the best aroma and tender texture. Make sure to soak the rice for at least 20 to 30 minutes before cooking.
• Always cook chicken until cooked, because cooking too long can make it dry and less juicy.
• After adding the rice, cook over low heat so that the bottom doesn’t stick or burn.
• Add fried onions and cashews when serving to add crunch and flavor.
• Let the rice sit for 10 minutes after cooking. This ensures that the flavors are absorbed well and the texture of the rice is better.

Storage and Serving

If you have leftover chicken white rice, store it in an airtight container once it has cooled completely. Store in the refrigerator and use within 2 to 3 days for best taste.

Serve this tender and flavorful chicken white rice hot with raita, chicken curry, mutton kuzhambu or any spiced gravy for a balanced meal. It also works well as a simple one-pot meal for lunch, dinner, or kids’ lunchboxes.

General Questions

Q. Can I make it without chicken?

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

Q. Why is my rice sticky?

This usually happens if 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 works if you’re short on time. However, fresh coconut milk provides rich flavor and taste.

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