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Ingredients 13 items

  • 8 pieces chicken or 1½ kg
  • 12 cups or 3 litres water
  • 3 small cinnamon sticks
  • 1 teaspoon whole cardamom pods
  • 1 teaspoon whole cloves
  • 1 teaspoon whole black peppers
  • 3 tablespoons omani mixed spices
  • 3 cubes MAGGI Chicken Stock
  • 3 tablespoons ghee
  • 1 tin canned chickpeas or 400 g, drained
  • 3 cups basmati rice or 600 g, washed and drained
  • 4 tablespoons sultanas raisins
  • 1.5 teaspoons saffron filaments, soaked in ¼ cup or 60ml rose water

How to prepare

  1. Put chicken in water and bring to a boil. Remove froth as it appears. Add cinnamon sticks, whole spices, Omani mix spices and MAGGI Chicken Stock cubes. Simmer on low heat for 30 minutes or until it becomes almost cooked. Remove and set aside. Drain stock and set aside.
  2. Add 9 cups or 2¼ liter of stock into a large pot. Add more water if stock is not enough. Bring to boil then add the rice and cook for 10 minutes or until rice is ¾ cooked, remove and drain.
  3. Melt the ghee in a large pot, sauté chickpeas and sultanas raisins for 2 minutes, remove from the ghee using a slotted spoon and set aside.
  4. Arrange the boiled chicken at the bottom of the same pot, add the boiled rice.
  5. Sprinkle saffron and rosewater mixture on top. Add the chickpeas and raisins mixture.
  6. Cover the pot; cook on low heat for 25 minutes or until rice is cooked.

Nutritional informations

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