Garlic Butter Chicken Rice


  1. Marinate chicken thighs with turmeric powder, dried thyme, garlic powder, salt and pepper and set aside.
  2. Wash the rice three times and let it soak for 15 to 30 minutes.
  3. Melt butter in a pot then add in minced garlic and onion, stir fried until the garlic is slightly browned.
  4. Drained the rice and stir in the rice constantly for 30 seconds.
  5. Season with Italian Seasoning and place in the prepared chicken pieces over rice, and add the chicken broth or water.
  6. You can also add more salt and pepper at this point, if desired.
  7. Cover with lid and the rice cook in the rice cooker.
  8. Once is cooked, let it sit for 5 minutes before served. Garnish with parsley.


Note: The amount of water can be adjusted for suit personal preference.



2 cups Happy Punjab Basmathi Rice

6 pieces skinless chicken thighs (about 300g)

1 tsp turmeric powder / paprika

1 tsp dried thyme (Or any other dried herbs of your choice)

½ tsp garlic powder / minced garlic

Salt and fresh ground pepper

2 tbsp butter

1 yellow onion (diced)

4 cloves garlic (minced)

3 cups chicken broth / water

1 tsp dried Italian Seasoning

Fresh parsley