Baked Chicken With Rice


A quick and easy chicken and rice recipe, which makes for a balanced meal. Cooked in various fragrant herbs and aromatic spices, the rice is as delicious as it is filling, and the chicken is juicy and tender on the inside while remaining golden and crisp on the outside.

  • Medium
  • 3 person(s)
  • 25 Min


    • Chicken Legs4
    • White Pepper1 teaspoon
    • Black Pepper1 teaspoon
    • Coriander Powder1 teaspoon
    • SaltTo taste
    • Vinegar2 – 3 tablespoon
    • Lemon Juice1 – 2 tablespoon
    • Ginger Paste1 teaspoon
    • Garlic Paste1 teaspoon
    • Oil1 tablespoon
    • Oil2 – 3 tablespoon
    • Onions1 – 2, sliced
    • Coriander Powder½ teaspoon
    • Cardamom3 – 4
    • Cinnamon1
    • Black Cardamom1
    • Cumin Powder½ teaspoon
    • SaltTo taste
    • WaterAs required
    • Green Chillies4 – 5


  • In a bowl, add chicken legs, white pepper, black pepper, coriander powder, salt, vinegar, lemon juice, ginger paste, and garlic paste.
  • Mix well until the chicken is completely coated in the marinade.
  • Line a baking pan with foil and brush with oil.
  • Place the chicken into the pan and brush on more of the marinade.
  • Cover the pan with foil and bake for 20-30 minutes.
  • For Rice, In a pan, add oil and sliced onions, and fry until brown.
  • Add coriander powder, cardamom, cinnamon, black cardamom, cumin powder, and salt. Stir well.
  • Stir in water, green chilies, and pre-soaked rice. Cover with a lid and let simmer for 10 minutes.
  • Take the baked chicken out of the oven. Add chicken on top of the rice and serve.
  • Enjoy! Please give us your feedback in the comments below.
Like this recipe?

How'd it turn out?


Reviews (2)