INGREDIENTS
  • 1.5 kg whole chicken
  • 6 cups Water
  • 3 cup Olive oil
  • 3 medium Onions
  • 1 cube MAGGI Chicken Stock
  • 1 teaspoon ground black pepper
  • 2 tablespoons sumac
  • 3 tablespoons pine seeds
  • 6 loaves Iranian bread

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NUTRITIONAL INFORMATION
Source: https://www.maggime.com/en/recipes/Saudi%20Chicken%20Biryani/14375

  • Energy 819 (Kcal)
  • Protein 42 (g)

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HOW TO PREPARE
1
Place chicken and water in a large pot and bring to boil. Remove froth as it appears then simmer for 45-50 minutes or until chicken is cooked. Remove chicken and throw away the water. Set aside to cool. Remove and throw bones and skins. Flake chicken to strips and keep aside.
2
Warm olive oil in a pot; add onions and fry for 5 minutes or until the onions become tender.
3
Add the prepared chicken strips, crumbled MAGGI Chicken Stock cube, black pepper, sumac and pine seeds. Simmer and stir for 2 minutes or until all are well combined (add salt if it’s needed).
4
Add some chicken mixture evenly on a center of each piece of bread. Roll bread and place it in a baking dish.
5
Brush with some olive oil the top of each roll. Bake in a 230ºC preheated oven until bread becomes slightly brown in color.

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