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Ingredients 14 items

  • ½ cup ghee or 100 g
  • 4 medium onions or 500 g, sliced
  • 3 tablespoons omani mixed spices
  • ½ teaspoon dried lime powder
  • 1 whole chicken washed
  • ½ teaspoon salt
  • 5 whole cardamom pods
  • 5 whole black peppers
  • 5 whole cloves
  • 3 small cinnamon sticks
  • 4½ cups water or 1125 ml
  • 3 cubes MAGGI Chicken Stock
  • 2½ cups basmati rice or 500 g, washed and drained
  • 1½ teaspoons saffron filaments, soaked in ¼ cup or 60ml rose water

How to prepare

  1. Heat ½ quantity of the ghee in a large saucepan then add and cook onions over medium heat for 5 minutes or until they become golden in color and tender. Add 1 tablespoon of the Omani mix spices (reserve 2 tablespoons) and the ground dried lime. Stir and set aside to cool.
  2. Stuff the chicken with the prepared onion stuffing, season with salt and put it in an oven tray and into a 200°C preheated oven for 45 minutes or until chicken is cooked and becomes red in color.
  3. Meanwhile, put water in a large pot. Add the remaining ghee, the remaining 2 tablespoons of the Omani mix spices and MAGGI chicken stock cubes and bring to a boil .Add the rice and stir. Cover and simmer over low heat for 10 minutes or until rice is almost cooked. Sprinkle saffron and rose water on top of the rice, cover and cook again on low heat for another 15 minutes or until rice is cooked.
  4. Put the rice in a serving plate and top it with the stuffed and roasted chicken.

Nutritional informations

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