Basmati rice cooked in the oven with chicken pieces, using Kabatilo Market Mandi Rice Seasoning.
4 servings · 25 min prep · 75 min cook
Ingredients
- 1 kg bone-in chicken thighs, divided into 4 similarly sized pieces.
- 350 g basmati rice.
- 150 g onion, chopped.
- 3 teaspoons Kabatilo Market Mandi Rice Seasoning, divided into 2 teaspoons and 1 teaspoon.
- 2 tablespoons oil.
- 600 ml hot water, plus a little extra if needed to finish cooking the rice.
- Water for rinsing and soaking the rice.
Instructions
- Preheat the oven to 200°C. Rinse the rice, soak it for about 20 minutes and drain. Prepare the other ingredients while it soaks.
- Coat the chicken with the oil and 2 teaspoons of Mandi Rice Seasoning. Place in a deep ovenproof dish and roast for about 25 minutes.
- Temporarily transfer the chicken to a plate. Add the drained rice, onion, remaining seasoning and hot water to the dish and stir, then place the chicken over the rice.
- Cover tightly and bake for about 35 minutes, then check that the rice is tender and the chicken is fully cooked through. If the rice needs more cooking, add a little hot water, cover and continue cooking; extend the chicken's cooking time if needed.
- Once cooked through, uncover and brown the top for about 5 minutes, watching closely. Remove from the oven and rest under a loose cover for about 10 minutes.
- Fluff the rice gently and serve with the chicken.