Chicken Rice Curry

  • 1.5 cup Basmati Rice (Ref Note 1)
  • 2 Chicken Breast Cut into pieces
  • 2.5 tablespoon Butter
  • 1 bay leaf
  • 1 inch Cinnamon Stick
  • 1 large Onion Chopped
  • 1 tablespoon Garlic Minced
  • 1/2 tablespoon Ginger grated
  • 2 tablespoon Curry Powder (Ref Note 2)
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Chilli Powder
  • 1 teaspoon Paprika
  • 2 small Carrots Chopped
  • 1 cup Frozen Peas
  • 1.5 cups Chicken Stock or water
  • Salt to taste
  • Fresh Coriander leaves to garnish

OVEN (Romertopf)

  1. Soak romertopf in cool water for about 20 minutes
  2. Add ingredients to romertopf.
  3. Place romertopf into oven and heat to 350F
  4. Cook for about 2-3 hours (until rice is at desired doneness


  1. Set Instant Pot to Saute mode. When the pot is hot add butter. Let the butter melt.
  2. Add bay leaf and cinnamon stick. Saute for 30 seconds.
  3. Add chopped onion. Cook for 1-2 minutes until the onion has softened and start to turn brown. 
  4. Add minced ginger and garlic. Cook for a minute until the raw smell has disappeared. 
  5. Add Curry powder, turmeric powder, chilli powder, paprika. Mix well and cook for another 30 seconds.
  6. Add Chicken pieces. Mix everything well and saute for a minute along with the spice mixture. 
  7. Then stir in basmati rice, carrot and peas. Mix everything well and cook for 1-2 minutes to toast the rice a little bit. (Ref Note 3)
  8. Add Chicken Stock/Water to the pot. 
  9. Add salt. Check the seasoning and add more salt if required. 
  10. Close the instant pot lid. Cook on Manual mode( High Pressure) for 7 minutes. 
  11. After the cooking time is complete let the pressure release naturally for 10 minutes, then do a quick release. 
  12. After opening the lid, let it sit for another 10 minutes. Then using a spatula gently fluff the rice. 
  13. Sprinkle fresh coriander leaves. 
  14. Serve with some yoghurt or Cucumber raita.