Are you craving a delicious, gut-friendly meal that's both incredibly easy to make and packed with flavor? Look no further! This One Pot Low FODMAP Chicken and Rice Khichdi is about to become your new favorite go-to recipe. Perfect for busy weeknights or when you want a comforting meal that won't trigger digestive issues, this Indian-inspired dish combines tender chicken, fragrant basmati rice, and warming spices in one simple, mouthwatering pot.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup basmati rice
- 2 cups chicken broth
- 2 chicken breasts, diced
- 1 cup carrots, diced
- 1 tsp turmeric powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients: 1 cup of basmati rice, 2 cups of chicken broth, 2 diced chicken breasts, 1 cup of diced carrots, 1 teaspoon of turmeric powder, salt and pepper to taste, and fresh cilantro for garnish.
- Rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky. Drain and set aside.
- In a large pot or a deep skillet, heat a drizzle of oil over medium heat. If you prefer, you can use a low-FODMAP oil such as olive oil.
- Add the diced chicken breasts to the pot. Season with salt and pepper. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is lightly browned and cooked through.
- Once the chicken is cooked, add the diced carrots to the pot. Stir and cook for an additional 3-4 minutes until the carrots start to soften.
- Sprinkle the turmeric powder over the chicken and carrots, stirring well to combine. This will give the dish a beautiful golden color and add flavor.
- Next, add the rinsed basmati rice to the pot, stirring to mix it with the chicken and carrots. Allow the rice to toast slightly for about 1-2 minutes.
- Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot with a lid.
- Let the khichdi simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid during cooking to ensure the steam stays trapped inside.
- After 20 minutes, remove the pot from the heat and let it sit, covered, for an additional 5 minutes. This resting period allows the rice to finish cooking and become fluffy.
- Fluff the khichdi with a fork and taste for seasoning. Adjust salt and pepper as needed.
- Serve the One Pot Low FODMAP Chicken and Rice Khichdi hot, garnished with fresh cilantro for a burst of flavor and color.
Tips
- Rice Rinsing Matters: Always rinse your basmati rice thoroughly to remove excess starch. This ensures your khichdi has a light, fluffy texture instead of becoming sticky or clumpy.
- Oil Selection: Stick to low FODMAP oils like olive oil or garlic-infused oil to keep the recipe digestive-friendly while adding great flavor.
- Turmeric Power: Don't skimp on the turmeric! Not only does it provide a beautiful golden color, but it also offers amazing anti-inflammatory benefits.
- Low and Slow: When simmering the khichdi, keep the heat low and resist the temptation to lift the lid. This traps steam and ensures perfectly cooked rice.
- Customize Wisely: While this recipe is low FODMAP, you can easily swap chicken for tofu or add other low FODMAP vegetables like zucchini or green tops of spring onions for variety.
- Garnish Game: Fresh cilantro isn't just for looks - it adds a bright, fresh flavor that elevates the entire dish.
Nutrition Facts
Calories: 168kcal
Carbohydrates: 16g
Protein: 20g
Fat: g
Saturated Fat: g
Cholesterol: 55mg
