Skip to main content

Ingredients 16 items

  • 2 cups vegetable oil or 440 g
  • 2 medium potatoes or 400 g, cut into medium cubes
  • 8 pieces chicken or 1½ kg
  • 6 cups water or 1½ liters
  • 3 small cinnamon sticks
  • 1 teaspoon whole cardamom pods
  • 1 teaspoon whole cloves
  • 1 teaspoon whole black peppers
  • 3 cups basmati rice or 600 g, washed and drained
  • 9 cups boiling water or 2¼ liters, extra to boil the rice
  • A pinch salt, to taste
  • ½ cup ghee or 100 g
  • 3 medium onions or 375 g, sliced
  • 4 cloves garlic, crushed
  • 3 tablespoons Omani mixed spices
  • 2 cubes Maggi Chicken Stock

How to prepare

  1. Heat oil in a saucepan, and fry the potato cubes until they become tender. Set aside on absorbent tissue.
  2. Place chicken pieces in water, bring to a boil, and remove froth as it appears. Add cinnamon sticks and whole spices. Simmer on low heat for 40 minutes or until the chicken is cooked. Remove and set aside. Drain stock and set aside.
  3. Meanwhile, put rice with boiling water and salt in a large pot. Boil for 10 minutes or until rice is ¾ cooked, remove and drain.
  4. Melt the ghee in a large saucepan (reserve 2 tablespoons ghee), cook onions for 5-6 minutes or until they become golden brown in color.
  5. Melt the reserved ghee in a large pot. Add the boiled rice then top with the chicken mixture.
  6. Cover the pot and cook on low heat for 30 minutes or until rice is completely cooked.

Nutritional informations

Discover other recipes

Yemeni Meat Stew

Yemeni Meat Stew




Lamb Salona

Chat with us