Indian Chicken Rice with Peppers, Onion, Carrots, Tomatoes & Sweetcorn Recipe

Chicken Rice I

Indian Chicken Rice with Peppers, Onion, Carrots, Tomatoes & Sweetcorn Recipe
Region / culture: India | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4


Chicken Rice I
Chicken Rice I

Chicken Rice I is a flavorful and aromatic dish that combines tender chicken, fragrant basmati rice, and a medley of vegetables and spices. This recipe is perfect for a hearty and satisfying meal that is sure to please your taste buds.


Chicken Rice I is a popular dish that originated in South Asia, particularly in countries like India and Pakistan. It is a staple in many households and is often served at special occasions and gatherings. The dish has evolved over time, with different variations and ingredients being added to suit individual preferences.


How to prepare

  1. Fry the onions and carrots first for a few minutes.
  2. Fry onion and carrot for a few minutes.
  3. Then add the chopped halves of green and red pepper. Thaw some pre-pulped ginger, garlic, and chili from the freezer and toss it in. Stir and fry for a few minutes - and then add the chopped and de-seeded tomato.
  4. Add pepper and garlic, ginger, and chili.
  5. Add chopped tomatoes.
  6. Keep stirring this for a few more minutes - and then add the ground spices: 1 tsp ground coriander, 1 tsp turmeric, 1 tsp salt, and 2 tsp garam masala. Stir in and fry/roast until the aroma prevails - will take a few minutes - and then toss in the washed basmati rice.
  7. Keep stirring.
  8. Add rice.
  9. After the rice has been stirred in - splash generously some lemon juice - and then stir it around - and then add 1.5 times the volume of rice of water.
  10. Add a few drops of lemon juice.
  11. Add some water and then bring to a boil.
  12. Let the mixture sizzle on high heat - and then add the cooked chopped Chicken. And whilst that is all sizzling away - prepare a really low-flame burner on the hob.
  13. Add chopped chicken.
  14. Prepare low flame burner.

After the pot gets to a fierce boil - transfer to the low flame burner and simmer for 15 minutes. (DON’T TAKE THE LID OFF DURING THIS TIME!) And then afterwards - give it a gentle turning over before returning to the low flame:

  1. Simmer for 15 mins.
  2. Stir a little and then return to low flame.
  3. Whilst the rice mixture is simmering on its home run - prepare some fresh corn-on-the-cob for boiling and grilling. Right now - Sweetcorn cobs are approaching end-of-season - so you should be able to pick up Sweetcorn cobs for around 4 for £1 - anything more and you’re being ripped off! Asda are doing 2 for 50p at the moment - and your local Asian grocer will probably be doing 4 for under £1. Get them while you can!.
  4. Prepare sweet corn.
  5. Chop each cob in two and then boil in pot.
  6. After boiling the corn-on-the-cobs for around 8 minutes - take out of pan and then sprinkle some salt and pepper on them - and skewer them with barbeque sticks - and then butter them all around generously before placing under a hot grill.
  7. Butter and season with salt and pepper.
  8. Grill on high heat for a few minutes each side.
  9. Grill the corn-on-the-cobs until you get golden brown edges to them - and then serve up with the spicy-chicken-rice. It makes for a delicious meal. Wash down with some McGuigan Black Label Merlot. Perfect for marking the end of Summer.
  10. Serve.


  • Add more vegetables like peas, beans, or mushrooms for extra flavor and nutrition.
  • Use different spices and herbs to customize the dish to your taste preferences.
  • Substitute the chicken thighs with chicken breast or tofu for a vegetarian option.

Cooking Tips & Tricks

Make sure to fry the onions and carrots first to enhance their flavors before adding the other vegetables.

- Use fresh and high-quality ingredients for the best results.

- Be generous with the spices to create a rich and aromatic flavor profile.

- Simmer the rice mixture on low heat to ensure that it cooks evenly and absorbs all the flavors.

Serving Suggestions

Serve Chicken Rice I with grilled sweetcorn cobs for a complete and delicious meal. You can also pair it with a side salad or some yogurt raita for added freshness.

Cooking Techniques

Fry the vegetables and chicken before adding the rice to enhance their flavors.

- Simmer the rice mixture on low heat to ensure that it cooks evenly and absorbs all the flavors.

- Grill the sweetcorn cobs for a smoky and charred flavor before serving.

Ingredient Substitutions

Use any type of rice like jasmine or long-grain rice if you don't have basmati rice.

- Substitute the chicken thighs with chicken breast, shrimp, or tofu for a different protein option.

- Use any vegetables you have on hand for a versatile and customizable dish.

Make Ahead Tips

You can prepare the Chicken Rice I in advance and store it in an airtight container in the refrigerator for up to 3 days. Simply reheat it in the microwave or on the stovetop before serving.

Presentation Ideas

Serve Chicken Rice I in a large serving bowl and garnish with fresh herbs like cilantro or parsley for a pop of color. You can also drizzle some lemon juice or yogurt on top for added freshness.

Pairing Recommendations

Pair Chicken Rice I with a glass of white wine like Chardonnay or Sauvignon Blanc for a refreshing and complementary drink. You can also serve it with a side of garlic bread or naan for a complete meal.

Storage and Reheating Instructions

Store any leftovers of Chicken Rice I in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Chicken Rice I contains approximately 350-400 calories, depending on the portion size and ingredients used. It is a satisfying and filling meal that is perfect for lunch or dinner.


The carbohydrates in Chicken Rice I mainly come from the basmati rice and vegetables used in the dish. Carbohydrates provide energy to the body and are essential for overall health and well-being.


The fats in Chicken Rice I come from the cooking oil used to fry the vegetables and chicken. It is important to use healthy fats like olive oil or coconut oil for a nutritious meal.


The proteins in Chicken Rice I come from the chicken thighs used in the recipe. Protein is essential for muscle growth and repair, as well as overall health and wellness.

Vitamins and minerals

Chicken Rice I is rich in vitamins and minerals from the vegetables used in the dish, such as vitamin C from the peppers and tomatoes, and vitamin A from the carrots. These nutrients are important for maintaining a healthy immune system and overall well-being.


Chicken Rice I may contain allergens such as gluten (if using soy sauce), dairy (if using butter), and nuts (if using any in the recipe). It is important to check for any allergens and adjust the recipe accordingly.


Overall, Chicken Rice I is a nutritious and balanced meal that provides a good source of carbohydrates, proteins, vitamins, and minerals. It is a delicious and satisfying dish that is perfect for any occasion.


Chicken Rice I is a delicious and flavorful dish that combines tender chicken, fragrant basmati rice, and a medley of vegetables and spices. It is a nutritious and balanced meal that is perfect for any occasion. Serve it with grilled sweetcorn cobs and a glass of wine for a complete and satisfying dining experience.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a chilly autumn afternoon, and I had just finished browsing through an old recipe book that my dear friend had given me as a gift. As I flipped through the pages, my eyes landed on a simple yet tantalizing recipe for Chicken Rice I. The ingredients were basic, but the combination sounded absolutely divine.

I had always been a lover of all things chicken, and rice was a staple in my kitchen. The idea of combining the two in a delicious and comforting dish was too tempting to resist. I immediately set out to gather the necessary ingredients and set to work in the kitchen.

As I prepared the dish, I couldn't help but think back to all the wonderful recipes I had learned over the years. From my mother's hearty stews to my grandmother's delicate pastries, I had been lucky enough to be surrounded by talented cooks my whole life. Each recipe held a special place in my heart, and I had made it my mission to pass on these culinary treasures to future generations.

The process of making Chicken Rice I was simple and straightforward. I started by sautéing onions and garlic in a bit of olive oil until they were fragrant and translucent. Then, I added diced chicken breast and let it cook until it was golden brown and cooked through. Next, I stirred in a mixture of chicken broth, diced tomatoes, and seasonings, letting it all simmer together until the flavors melded beautifully.

Finally, I added in the rice and let it cook until it was tender and fluffy. The aroma that filled my kitchen was absolutely intoxicating, and I couldn't wait to dig in and taste the fruits of my labor.

When the dish was finally ready, I served myself a generous helping and took a bite. The flavors were incredible – savory and comforting, with a hint of sweetness from the tomatoes. The chicken was tender and juicy, and the rice was perfectly cooked. It was a dish that warmed me from the inside out, and I knew it would become a regular on my dinner table.

As I savored each bite, I couldn't help but feel grateful for the many wonderful cooks who had influenced my culinary journey. From my mother's kitchen to the pages of an old recipe book, each recipe held a story and a memory that made it special. And now, Chicken Rice I had joined the ranks of those beloved dishes, ready to be shared with loved ones and passed down through generations.

I made a mental note to write down the recipe and add it to my growing collection. Who knows where it may end up – perhaps in the hands of a young cook just starting out on their own culinary adventure. And as I finished my meal with a contented sigh, I knew that this recipe, like so many others, would always hold a special place in my heart.


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