Middle Eastern Chicken And Rice

Enjoy the aromatic flavors of Middle Eastern Chicken and Rice—a simple, mildly spiced one-pot meal that's perfect for satisfying your cravings for comforting, flavorful food at lunch or dinner. This dish combines tender chicken with perfectly seasoned rice, infused with the traditional spices.

Course Dinner, Lunch

Cuisine Middle eastern

Diet Halal

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 531

Author Sangeetha Vel

Ingredients

For Dry Spice Powder

4 Dry red chili
1 Cinnamon stick
4 Cloves
1 tsp Fennel seeds
3 Green cardamom
1 tsp Sumac

Other Ingredients

1.1 lb Chicken cut and cleaned
1½ cup Basmati rice
2 tsp Ginger garlic paste 1 tsp for marination + 1 tsp for sauteing
½ cup Yellow onion thinly sliced
1 tsp Chili powder
1 tsp Turmeric powder
1 tsp Coriander powder
2 Bay leaves
2 Gree Cardamom
1 Black Cardamom
1 tsp Cumin seeds
¼ cup Cooking oil
Salt
3 cups Water

For Topping

1 tbsp Fried Cashews
1 tbsp Fried Raisins
1 tbsp Fried Onions optional

US Customary - Metric

Instructions

Making Middle Eastern Chicken Rice

Begin by grinding the ingredients listed under dry spice powder until smooth. This step helps bring out the rich flavors of the spices, so make sure to grind them fine for even distribution.
Marinate the chicken with half of the dry spice powder, sumac, chili, and coriander powders, 1 tsp of ginger-garlic paste, and a pinch of salt. Let it rest for 15-20 minutes to allow the flavors to absorb.
While the chicken is marinating, rinse the basmati rice well to remove excess starch. Soaking it for 15 minutes helps the rice cook more evenly and gives it a fluffier texture.
Heat your preferred cooking oil in a wide pan. Fry the marinated chicken until golden brown on both sides, but only cook it about 70% through. This keeps the chicken tender as it will finish cooking along with the rice. Once done, set the chicken aside for later.
In the same pan, add cumin, cardamom, bay leaves, and sliced onions. Sauté until the onions are soft and translucent. The onions should not brown too much, as they form the aromatic base of the dish.
Add in 1 teaspoon of ginger-garlic paste, the remaining dry spice powder, and a pinch of turmeric. Sauté until the raw smell disappears and the mixture becomes fragrant.
Drain the soaked basmati rice and gently add it to the pan. Stir to coat the rice evenly with the flavorful spices. Pour in water and season with salt to taste. Cook the rice on medium heat until it begins to bubble, about 5 to 7 minutes.
Nestle the partially cooked chicken into the rice, making sure it's evenly spread out. Cover the pan and reduce the heat to low-medium. Let it cook for 20 to 30 minutes. This slow cooking allows the chicken to finish cooking while the rice absorbs all the delicious flavors.
To add extra richness, fry cashews and raisins in ghee or oil until golden. Sprinkle them, along with crispy fried onions, over the finished dish for a delicious touch of sweetness and crunch. Your Middle Eastern Chicken Rice is now ready to enjoy.

Serving

Enjoy this Middle Eastern Chicken Rice with a side of refreshing raita, made from yogurt and cucumber. This cool, tangy accompaniment pairs perfectly with the aromatic flavors of the chicken and rice. For more pairing ideas, check out our Serving Suggestions section below.

Nutrition

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