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ingredients icon Ingredients

  • 2 tablespoons butter
  • 1 teaspoon Oil
  • ½ onion, chopped
  • 350g long-grain white rice
  • 2 medium carrots, finely chopped
  • 50 grams green peas
  • 200 grams chicken thighs/beef/mutton
  • 700ml chicken stock - Maggi chicken seasoning cubes
  • ½ tsp chilly powder
  • 1 ½ teaspoons salt
  • ½ teaspoon turmeric

ingredients icon Method

Step 1

Heat a small amount of oil in a shallow pan, and in batches, brown the chicken all over. Remove and set aside.

Step 2

Melt butter in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Add the carrots and peas during the last few minutes of cooking. Remove from heat.

Step 3

Combine the rice,onion mixture and seared chicken thighs in a rice cooker. Stir thoroughly to coat the rice.

Step 4

Combine chicken stock, salt, turmeric, in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.

Step 5

Pour chicken stock mixture over rice and turn on the rice cooker,after it is done cooking fluff the rice with a fork.

Step 6

Or bake in the 175 degrees C preheated oven for 35 minutes in a 9x13-inch casserole dish covered in foil . Remove from the oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.


ingredients iconNutritional Information (Per Serving)

Per person (812g)

Calories 670 kcal

Protein 43 g

Fat 26 g

Carbohydrates 73 g

Vitamin A 171 mcg

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