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Yellow Rice with Chicken and Vegetables

Yellow Rice with Chicken and Vegetables
Cooking Method , ,
Difficulty Beginner
Prep Time: 12 min Cook Time: 25 min Total Time: 37 mins
Servings 4

Don't let the long list of ingredients and the steps overwhelm you. This chicken and rice dish is so easy to make and very beginner friendly. And I guarantee it will bring a smile to everyone's face when you serve this.

    to make rice
  • 5 cardomom
  • 5 cloves
  • 5 cloves of garlic
  • 1 piece of ginger (about 1 inch cube)
  • 1 tablespoon Butter (both salted and unsalted are fine)
  • 2 pieces of cinnamon (about 3 inches long each)
  • 1/2 teaspoon black peppercorns
  • 2 sprigs of curry leaves
  • 1 small pandan leaf broken into pieces
  • 1/2 of a yellow onion
  • 1/2 teaspoon turmeric powder
  • 11/2 teaspoons salt (adjust to your taste)
  • 1.5 pounds chicken bone-in (I use drumsticks - skin on)
  • 1 2/3 cup water
  • 2 cups basmati rice, washed and drained
  • 1/4 cup coconut milk (substitute: water)
  • For the vegetable stir-fry
  • 1 tablespoon butter
  • 1 cup julienned or grated carrot
  • 1/2 cup thinly sliced green beans
  • 1 cup thinly sliced leeks
  • salt to your taste
  • Other
  • 2 teaspoons lime juice (lemon pepper seasoning works too)
  • salt to sprinkle chicken with (to your taste)
  • oil spray (I use avocado oil)
  • 1/3 cup fried/toasted cashews for garnishing
  1. Add cardamom pods* and cloves into the mortar and pestle. Crush them until they become a coarse powder. Remove cardamom shells if necessary. Add ginger and garlic cloves. Crush them into a rough paste. (do not make it into a smooth paste. It can burn quickly in the instant pot)

  2. Turn on the saute mode in your instant pot, and set the temperature to medium. Heat butter. Add cinnamon stick, whole black peppercorns, curry leaves, and pandan leaves. Saute for a few seconds. Then add onions. Cook onions until they become sweaty. Then add the ginger garlic spice paste you just made. Saute until they become light brown on the edges. (add a touch of water if you feel like the mixture is sticking too much to the pot)

  3. Then add turmeric powder and salt (you get the chance to adjust the salt in a later step). Add chicken pieces in. Saute for about 30 seconds. 

  4. Add water. Cover the pot. Pressure cook on high pressure for 8 mins. (Turn on the pressure cook mode. Select high pressure and adjust the timer to 8 mins and press start.)

  5. When the timer is up, let the pressure release naturally. Open the lid. Remove chicken pieces to a separate plate using tongs.

  6. Add washed-drained rice and coconut milk to the instant pot. Mix. Taste the broth and it should taste salty. if not add a little bit more salt. Close the lid and press the "rice" button or pressure cook on low pressure for 12 minutes.

  7. Stir-frying vegetables and mixing with rice
  8. Do these steps while the rice is cooking.

    Meanwhile, heat butter in a frying pan or a small wok. When butter is melted add carrot and green beans. When they become tender, turn off the heat. Add leeks and salt to your taste. Saute. The residual heat is enough to cook leeks.

  9. When the rice is done, let the pressure release naturally. Add the vegetable stir-fry to the instant pot. Mix everything gently without breaking the rice grains. 

  10. Air-frying chicken
  11. Pre-heat the air-fryer to 400F for about 6 mins. 

  12. Sprinkle salt and add lime juice over both sides of the chicken (You can also add black pepper and chili powder to your taste if you like the chicken spicy). Place them in the air-fryer basket. Cook for 3 - 5 mins, 400F until the skin is brown.

  13. Yellow Rice with Chicken and Vegetables

    Garnish rice with roasted/fried cashews (fried onions are also a very good addition). Serve warm.


You can remove cardamom shells after pounding them. I don't mind them so I don't remove the shell.

Keywords: Yellow Rice, Rice, Chicken and Rice, Instant pot rice, Rice chicken and vegetables, Sri Lankan yellow rice, Air-fried chicken