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Ingredients 7 items

  • 1 whole chicken, skinned, cut into 4 pieces
  • 10 cups water or 2½ liters
  • 8 whole cardamom pods
  • 3 small cinnamon sticks
  • 3 cubes MAGGI Chicken Stock
  • 1½ cups rice or 300 g
  • 4 tablespoons ghee

How to prepare

  1. Clean and wash chicken pieces, and place them in a large pot with 10 cups of water. Bring to a boil, removing froth as it appears.
  2. Add cardamom, cinnamon sticks and MAGGI Chicken Stock, cook over low heat until chicken is done, remove from stock and set aside to cool then remove bones. Drain the stock and set aside.
  3. Wash rice then add it to the remaining stock which should be about nine cups. Add more water if needed. Then add the cooked chicken and cook over medium heat with occasional stirring for 30 minutes or until the rice and chicken are well cooked.
  4. Add the ghee to the rice mixture and mix thoroughly.
  5. Blend with a hand blender and serve.

Nutritional informations

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