White Chicken with Yellow Rice

white chicken yellow rice

Few days ago, I promised to post more of my pachi’s recipes. This is one that I have come to love very much. I have never cooked any Indian savory dish with almonds before. So when I read the recipe, I was very much interested to try it.  Instead of red chillies, this recipe calls for only the red chilli seeds. This helps to retain the beautiful white color. The seeds give enough spice to the gravy. Another new thing was addition of hing, I have never tried that before. I have prepared this many times in last couple of months. Give it a try, you will love it.

Ingredients for White Chicken:
1 lb (0.45kg approx) chicken
1 tea spn cumin seeds
4 cloves
1″ cinnamon
1 cardamom
1/2 tea spn shaha jeera
3-4 pieces mace (japatri)
Small piece nutmeg
½ tea sn fennel seeds (badishep)
2 tbl son dry coconut
1/2 cup thick coconut milk
2 tea spn red chilli seeds
1/2 cup onion
8-10 almonds(badam)
A pinch Asafoetida(Hing)
1 tbl spn ginger-garlic paste
2 green chillies
2 bay leaves
2 tbl spn thick yogurt

Apply ginger-garlic paste, yogurt to chicken pieces and keep it aside for about 30mins.
Dry roast cumin seeds, cloves, cinnamon, cardamom, shah jeera, mace, nutmeg, fennel seeds, chilli seeds, dry coconut. Add almonds and grind to a paste.
Heat oil, add onions, asafoetida. Add masala and fry. Add the chicken. (Original recipe called for cooking chicken in its marinade first and then adding, but I skipped the step). Let the chicken cook.
Add coconut milk. Bring to boil.
Add green chillies, bay leaf. Cook for a min and take off the heat.
Serve hot with yellow rice.

Ingredients for Yellow Rice:
Heat oil. Add one tea spn cumin, 2 cloves, 1 cinnamon, turmeric, 1/2 cup chopped onion. Fry for a minute. Add 2 cups basmati rice. Fry for some time. Add required water and salt. Cook till rice is done.
Serve hot with white chicken.

Serves : 3-4
Preparation time : 45 mins


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11 thoughts on “White Chicken with Yellow Rice”

  1. sounds good.will try this recipe for sure but shilpa u have not mentioned how much onion is needed for the chicken.

  2. Very interesting chicken recipe. I’ll be trying it soon for my sons , who love to eat non-vegetarian and are game to try anything new. Today I tried ( my first attempt) sabodanna kitchidi using the recipe from your site and it turned out very well ( thanks for the soaking tips… the most important part of making good sabudana kitchidi , I guess ) .

    I have become your follower!

  3. Love all your recipes. I tried this one without the almond but turned out yummy. Thanks for sharing such delicious recipes.

  4. I tried this dish, and even it’s one of the vest chikn fuses iv ever made- and I’m a professional foodie so that’s saying a lot:-) absolutely amazing- may I just ask the amount of nutmeg though ? If powdered what amount would you use as uts a very strong spice & I’m nit sure of the flavour . Thank you for an amazing food blog

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