Hyderabadi Spiced Chicken With Jeera Rice Recipe

About this recipe

Hyderabadi Spiced Chicken with Jeera Rice is a delightful Indian dinner that brings together tender, spiced chicken and fragrant cumin-infused rice. This dish captures the vibrant flavors and culinary traditions of Hyderabad, offering a balance of heat from the spices and cooling elements from the yogurt marinade. The chicken is marinated for optimal flavor and then seared to perfection, while the jeera rice provides a fragrant and fluffy accompaniment. Packed with 32g of protein and 40g of carbohydrates, this meal is a great choice for a satisfying and nutritious dinner. It's a medium-difficulty recipe perfect for those who love aromatic Indian cuisine and want to enjoy a wholesome, home-cooked meal without spending hours in the kitchen. Serve it fresh, garnished with coriander, for a taste of Hyderabad on your dinner table.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 kg Basmati Rice
• - Milky Mist Skyr Plain Yogurt
• - Cumin Powder-50 Gm
• 100 g Catch Garlic Paste
• 100 g Catch Ginger Paste
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 200 ml Mustard Oil
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash the chicken thighs thoroughly under running water and pat them dry with a kitchen towel.
2. 2. In a mixing bowl, combine yogurt, garlic paste, ginger paste, turmeric powder, red chili powder, garam masala, and salt to make a marinade.
3. 3. Coat the chicken thighs evenly with the marinade and let them rest for 15 minutes to absorb the flavors.
4. 4. Wash the rice in cold water until the water runs clear, then soak it for 10 minutes before draining.
5. 5. Heat oil in a large pan over medium heat, then add the marinated chicken thighs and sear them for 3–4 minutes on each side.
6. 6. Reduce the heat, cover the pan, and cook the chicken for another 10 minutes, flipping occasionally to ensure even cooking.
7. 7. In a separate pot, heat 1 tablespoon oil and add cumin seeds and bay leaf, frying them until aromatic.
8. 8. Add the soaked and drained rice to the pot with the cumin and bay leaf, stirring gently for 1 minute to coat the grains with oil.
9. 9. Pour 400 ml of water into the pot, season with a pinch of salt, and bring it to a boil.
10. 10. Reduce the heat to low, cover the pot, and let the rice cook for 12–15 minutes or until fully tender.
11. 11. Garnish the cooked rice with freshly chopped coriander leaves for an added burst of flavor.
12. 12. Serve the spiced chicken alongside the fragrant jeera rice on a platter for a wholesome dinner experience.