One-Pot Chicken & Rice: The Ultimate 60-Minute Iftar Dinner

Ramadan is a month of reflection, prayer, and community, but for the one tasked with the kitchen, it can also be a month of long hours over a hot stove. As the sun begins to set, the craving for a hearty, soul-warming meal grows. That is why this One-Pot Chicken and Rice (Kabsa Style) has become a global favorite. It delivers the complex, aromatic flavors of traditional Arabian Mandi  but without the need for an underground oven or five different pans.

The beauty of a one-pot meal during Ramadan is the efficiency. By cooking the chicken and the rice together, every single grain of Basmati absorbs the savory juices of the meat and the warm embrace of the spices. It’s a complete, balanced meal protein, healthy carbs, and fragrant spices that is easy on the stomach after a day of fasting and even easier on the person doing the dishes.

In this guide, I’m sharing my easy version of this dish. Whether you call it Kabsa, Maqboos, or simply the best chicken and rice you’ve ever had, this recipe is designed for the modern home cook. 

Prep & Cook Times

• Prep time: 20 minutes

• Cook time: 45 minutes

• Total time: 1 hour 5 minutes

• Servings: 4–6 people

 Ingredients

• 1 kg  Chicken (Bone-in, skin-on thighs or a whole chicken cut into 8 pieces)

• 3 cups Long-grain Basmati Rice (I recommend High-Quality Sella Basmati for grains that never break)

• 1 Large Onion, finely diced

• 3 Cloves of Garlic, minced

• 1 tbsp Ginger Paste

The Spice Aromatics:

• 2 tbsp Organic Ghee or Avocado Oil

• 2 Whole Dried Limes (Loomi)- The secret ingredient for that authentic tang!

• 1 Cinnamon Stick

• 3-4 Green Cardamom Pods

• 2 Bay Leaves

• 1 tbsp Kabsa Spice Mix (Or a blend of cumin, coriander, and turmeric)

The Liquids & Extras:

• 1/4 cup Tomato Purée

• 2 medium Carrots, grated

• 4.5 cups Hot Water (or Chicken Stock)

• Garnish: Toasted  Almonds  (Fried in a little butter)- Its best part when eating together you get that whole new level taste.

Step-by-Step Instructions

1. The Flavor Foundation

Start by heating your ghee or oil in a Large Heavy-Bottomed Pot or Dutch Oven. Sauté your onions until they are a deep golden brown. This "browning" is where the color of your rice comes from! Add the garlic, ginger, and all your whole spices (cinnamon, cardamom, bay leaves, and those pierced dried limes). Stir for 1 minute until your kitchen smells like a spice market.

2. Cook the Chicken

Add your chicken pieces to the pot. Cook them on medium-high heat for about 5 minutes per side. You want the skin to be golden and slightly crispy. This seals in the moisture so the chicken stays fall-off-the-bone tender later.

3. The Simmer

Stir in the tomato purée and grated carrots. Pour in the hot water or stock. Bring it to a boil, then turn the heat to low. Cover the pot and let the chicken simmer for 20–25 minutes. Tip: Use a Digital Meat Thermometer to ensure the chicken has reached an internal temperature of 75°C (165°F).

4. The Rice Magic

While the chicken simmers, wash your Basmati rice under cold water until the water runs clear. This removes the starch and prevents "mushy" rice. Once the chicken is done, you can either leave it in or remove it to crisp it up in the oven (optional). Stir the drained rice into the broth. The liquid should be about 1 inch above the rice.

5. The Dum (Steaming)

Cover the pot with a tight lid. If your lid is loose, place a clean kitchen towel under it to trap every bit of steam. Cook on the lowest heat possible for 15–20 minutes. Turn off the heat and do not open the lid for another 10 minutes. This resting period is what makes the rice fluffy.

Variations for Every Table

• The "Mandi" Style: If you want that smoky "underground" flavor, place a small piece of glowing charcoal in a foil "cup" inside the pot once finished. Drizzle a drop of oil on the coal, shut the lid immediately, and let it smoke for 3 minutes.

• Vegetarian Option: Swap the chicken for large chunks of roasted cauliflower or chickpeas. Use vegetable broth instead of water.

• Nut-Free: Skip the almonds and garnish with fresh pomegranate seeds and chopped parsley for a pop of color and crunch.

Essential Tools for This Recipe

To get the best results, having the right equipment makes all the difference:

• The Best Heavy-Bottomed Pot:  I used this pot so that prevents the rice from burning at the bottom.

• Spice Grinder: For those who want to grind their own whole cardamom and cloves for maximum freshness.

• Decorative Serving Platter: Because Iftar is a feast for the eyes as well as the stomach!

Frequently Asked Questions (FAQs)

Q: Can I use boneless chicken? A: Yes, you can! However, bone-in chicken provides a much richer broth, which makes the rice taste significantly better. If using boneless, reduce the simmering time to 12–15 minutes.

Q: What if I can't find dried limes (Loomi)? A: You can substitute with the zest of one whole lemon and a tablespoon of lemon juice, though you’ll miss that specific smoky-tangy depth of the original.

Q: Why did my rice turn out mushy? A: Usually, this is from adding too much water or not washing the starch off the rice. Always stick to the 1.5 cups of liquid for every 1 cup of rice ratio.

Q: Is this dish spicy? A: Not "chili spicy." It is aromatic. It uses warm spices like cinnamon and cardamom, which are flavorful but don't cause heat unless you choose to add fresh chilies.