Description
A flavorful and aromatic dish made with spiced chicken and basmati rice, perfect for family gatherings.
Ingredients
Scale
- 2 cups basmati rice
- 1 whole chicken (about 3–4 pounds), cut into pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 large carrot, grated
- 1/4 cup raisins
- 1/4 cup slivered almonds
- 4 cups chicken broth
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground black pepper
- 1 teaspoon ground cardamom
- 1 teaspoon salt (or to taste)
- 1 bay leaf
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the chicken pieces and cook until browned on all sides, about 8-10 minutes.
- Add the chopped tomatoes, grated carrot, raisins, tomato paste, and all the spices (cumin, coriander, cinnamon, turmeric, black pepper, cardamom, and salt). Mix well and cook for 5 minutes.
- Pour in the chicken broth and add the bay leaf. Bring to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, or until the chicken is cooked through.
- Remove the chicken pieces from the pot and set aside. Stir in the drained rice into the pot with the broth. Place the chicken on top of the rice.
- Cover the pot and cook on low heat for 20-25 minutes, or until the rice is tender and has absorbed the liquid.
- Once cooked, fluff the rice with a fork and serve the chicken on top. Garnish with slivered almonds and chopped parsley.
Notes
- For a spicier version, add 1-2 chopped green chilies when sautéing the onions.
- To make it vegetarian, substitute the chicken with chickpeas and use vegetable broth instead of chicken broth.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg