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Ingredients 13 items

  • 5 tablespoons vegetable oil
  • 3 medium onions or 375 g, sliced
  • 1 whole chicken or 1 kg, cut into 8 pieces
  • 8 small potatoes or 800 g, peeled
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • 2 cubes MAGGI Chicken Stock
  • 13 cups water or 3¼ liters
  • Pinch of salt,to taste
  • 4 cups basmati rice or 800 g, washed and drained
  • Pinch of saffron filament, soaked in ¼ cup or 60ml boiling water

How to prepare

  1. In a large pot heat oil (reserve 1 tablespoon) and cook onions for 3-4 minutes or until they become tender. Add chicken pieces and peeled potatoes, stir for another 6-8 minutes or until chicken changes in color.
  2. Add spices and MAGGI Chicken Stock cubes, stir then add 1 cup water (reserve 12 cups water). Simmer covered over low heat with occasional stirring for 30 minutes or until chicken and potatoes are cooked then set aside.
  3. Meanwhile, add remaining water and salt in another large pot. Bring to boil then add the rice and cook over medium heat for 8-10 minutes or until the rice is ¾ way cooked. Remove the rice and drain.
  4. Place the remaining 1 tablespoon of oil in a bottom of a large pot then add ½ quantity of the boiled rice and pour over the chicken mixture and cover with the remaining rice.
  5. Sprinkle the saffron water on top. Cover and cook over low heat for 25 minutes or until rice is totally cooked.
  6. Turn the rice over a large serving dish and serve.

Nutritional informations

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