Heat a small amount of oil in a shallow pan, and in batches, brown the chicken all over. Remove and set aside.
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.
Combine the rice,onion mixture and seared chicken thighs in a rice cooker. Stir thoroughly to coat the rice.
Combine chicken stock, salt, turmeric, in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
Pour chicken stock mixture over rice and turn on the rice cooker,after it is done cooking fluff the rice with a fork.
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.
Per person (812g)
Calories 670 kcal
Protein 43 g
Fat 26 g
Carbohydrates 73 g
Vitamin A 171 mcg