Golden Turmeric Chicken and Rice Casserole: Cozy, Easy, and Delicious!
This turmeric chicken and rice casserole is a flavorful and satisfying dish that I love to make, especially on busy weeknights. The combination of turmeric, chicken, rice, and lentils creates a hearty and comforting meal that has become a family favorite. It’s always a hit at our table.
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My recipe is inspired by khichdi, a comforting dish made with rice and lentils. This dish blends chicken into it for a hearty, satisfying meal that feels both familiar and flavorful.
While khichdi has a soft and mushy texture, turning it into a casserole adds a new dimension. The rice is fluffy, while the lentils still hold their shape and give a satisfying bite. The chicken is tender and juicy, and the veggies are cooked perfectly, blending seamlessly into the dish with a well-balanced texture.
It’s my go-to recipe when I want something familiar and warm. It echos the comforting essence of khichdi in a new, flavorful way.
Ingredients
Chicken Breast: I like to use boneless, skinless chicken breasts for this recipe, but chicken thighs can also be used instead.
Basmati Rice: Basmati rice is ideal for this dish due to its long, slender grains that remain fluffy and separate when cooked. I make sure to rinse the rice thoroughly under cold water to remove any excess starch, which keeps the grains light and airy.
Red Lentils: Red lentils are an excellent choice for this recipe because they cook quickly and have a mild flavor.
Turmeric: Ground turmeric is my go-to for its vibrant golden color and warm, earthy flavor, but fresh turmeric root can also be used. If using fresh turmeric, peel and grate it.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In a large skillet, heat the oil over medium heat. Add the chopped onions and sauté for 5-7 minutes until they are soft and translucent. Add the ginger, garlic, and serrano peppers. Sauté for an additional 1-2 minutes until fragrant.
Step 2: Combine the rinsed rice, lentils, sautéed onions, carrots, and peas in the casserole dish. Add turmeric, cumin, coriander, and salt. Mix well to coat the rice and lentils evenly with the spices.
Step 3: Pour the chicken broth or water over the mixture. Place the seasoned chicken breasts on top of the rice and lentil mixture.
Step 4: Cover the casserole dish tightly with aluminum foil or a lid. Bake in the preheated oven for 45 minutes to 1 hour.
Expert Tips
- The cooking time may vary depending on the size of the casserole dish and the desired doneness of the chicken and rice. Check the casserole frequently after around 35-40 minutes to ensure the ingredients are cooked.
- Add more serrano peppers or a pinch of red pepper flakes if you prefer a spicier dish. For a milder flavor, reduce the amount of serrano peppers.
- Covering the casserole dish tightly with aluminum foil or a lid is crucial for trapping steam, which evenly cooks the rice, lentils, and chicken.
- This dish can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. When reheating, add chicken broth or water and heat thoroughly in the oven or microwave.
Serving Suggestions
Serve the casserole hot with a side of steamed vegetables, such as broccoli or green beans. For a heartier meal, top it with a dollop of yogurt or a sprinkle of grated cheese. This casserole is a great dish to bring to a potluck or family gathering. It’s easy to transport and can be served hot or cold.
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Equipment
- Frying pan
- 8×8 inch casserole dish
Ingredients
- 1 lb chicken breast
- 1 cup basmati rice rinsed
- 1 cup red lentils rinsed
- 2 tablespoons oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 1-2 serrano pepper adjust as per taste
- 1 cup carrots diced
- 1 cup peas
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt adjust to taste
- 4 cups chicken broth or water
- Fresh cilantro chopped
Instructions
- Preheat the oven to 350℉.
- Season the chicken breast with salt and pepper.
- In a large skillet, heat the oil over medium heat. Add the chopped onions and sauté for 5-7 minutes until they are soft and translucent. Add the ginger, garlic, and serrano peppers. Sauté for an additional 1-2 minutes until fragrant.
- Combine the rinsed rice, lentils, sautéed onions, carrots, and peas in the casserole dish. Add turmeric, cumin, coriander, and salt. Mix well to coat the rice and lentils evenly with the spices.
- Pour the chicken broth or water over the mixture, ensuring that the rice and lentils are fully submerged. Place the seasoned chicken breasts on top of the rice and lentil mixture.
- Cover the casserole dish tightly with aluminum foil or a lid. Bake in the preheated oven for 45 minutes to 1 hour, or until the chicken is cooked through, the rice is tender, and the lentils are soft.
- Check the dish halfway through cooking. If the liquid has been absorbed but the rice and lentils aren’t fully cooked, add a bit more broth or water as needed.
- For a golden-brown finish, remove the foil during the last 10 minutes of baking. Garnish with fresh cilantro.
Notes
- The cooking time may vary depending on the size of the casserole dish and the desired doneness of the chicken and rice. Check the casserole frequently after around 35-40 minutes to ensure the ingredients are cooked.
- Add more serrano peppers or a pinch of red pepper flakes if you prefer a spicier dish. For a milder flavor, reduce the amount of serrano peppers.
- Covering the casserole dish tightly with aluminum foil or a lid is crucial for trapping steam, which evenly cooks the rice, lentils, and chicken.
