Chicken Rice

Ali Al-HusseiniChef

Ingredients

• 1 kilogram of chicken
  1 kilogram
• 5 cups of hot water
  5 cup
• 1 dried black lime
  1 piece
• 2 cinnamon sticks
  2 stick
• 10 cardamom pods
  10 piece
• 10 black peppercorns
  10 piece
• 3 bay leaves
  3 leaf
• 1 carrot
  1 piece
• 1 onion, halved
  1 piece
• 3 cups of basmati rice
  3 cup
• 0.5 kilograms of coarse ground meat
  0.5 kilogram
• 1 teaspoon of seven spices
  1 teaspoon
• 0.5 teaspoon of black pepper
  0.5 teaspoon
• A pinch of cinnamon
  0
• A pinch of cardamom
  0
• Salt to taste
  0
• 2 tablespoons of pomegranate molasses
  2 tablespoon
• 1 tablespoon of butter
  1 tablespoon
• Almonds, pine nuts, and cashews for garnish
  0

Steps

1. 1

   Wash the chicken and dry it, place it in a pot with hot water on the stove, and when it starts to boil, remove the impurities completely and add the spices, carrot, and onion, then let the chicken cook.

   Required Tools:

   Pot

   30 min
2. 2

   Once cooked, shred and divide into two parts.

   10 min
3. 3

   In another pot, melt the butter over heat, add the meat and stir, then add the ground cinnamon, cardamom, rice, pomegranate molasses, seven spices, black pepper, and salt, then add one part of the chicken and reserve the rest for serving, add chicken broth until the rice is submerged by 3 cm and let it simmer until the rice is cooked.

   Required Tools:

   Pot

   30 min
4. 4

   For serving, place the rice in a serving dish, then garnish with the remaining chicken and fried nuts, and serve hot.

   Required Tools:

   🍳

   Serving dish

   10 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags