Arabic Chicken and Rice
Origin of the recipe
Rice and meat are staples of Eastern cuisine. Everyone knows the famous pilaf, but there are also many wonderful meat recipes in which rice is a natural ingredient, not just a side dish. This energy-rich grain perfectly absorbs the flavors of seasonings and the juices of the meat. Try this spicy and hearty Arabic dish of chicken, rice, and vegetables, presented with a unique aesthetic appeal.
What do you need for cooking?
Ingredients
-
Chicken
-
Vegetable oil
-
Onion
-
Bay leaf
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Cinnamon
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Coriander
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Carnation
-
Salt and pepper
-
Turmeric
-
Potato
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Eggplant
For rice
-
Salt
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Basmati rice
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Pepper
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Cinnamon
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Cardamom
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Carnation
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Turmeric
For decoration
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Cilantro
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Fried onions
Kitchen utensils
- Knife
- Board
- Bowl
- Spoon
- A cauldron or thick-walled saucepan
- Skimmer
- Jug
Step-by-step recipe
Step 1:
Pour a little vegetable oil into a cauldron and add half of the onion, sliced into half rings, a bay leaf, cloves, coriander seeds, and a cinnamon stick. Fry briefly, stirring.
Step 2:
Place the chicken, cut into four pieces, into the cauldron.
Step 3:
Add a mixture of salt, black pepper and turmeric and mix the meat and spices well.
Step 4:
Pour hot water over the chicken, cover and cook for 20 minutes.
Step 5:
Cut the potatoes into circles.
Step 6:
Pour a large amount of vegetable oil into a deep frying pan, fry the potatoes in it, remove them from the pan and place them on paper towels.
Step 7:
Cut the eggplants into slices, fry them in oil, remove them from the pan and place them on paper towels.
Step 8:
Place the second portion of onion, cut into half rings, into the pan, fry well and remove from the pan onto paper towels.
Step 9:
Remove the chicken from the cauldron and strain the broth through a sieve into a jug.
Step 10:
Line the bottom of a deep, thick-walled saucepan with cooking paper.
Step 11:
Place the chicken in the pan and cover it with the fried potatoes.
Step 12:
Place a layer of fried eggplant on top.
Step 13:
Place a layer of fried onions.
Step 14:
Place the rinsed and soaked basmati rice in a bowl, add one and a half teaspoons of salt and a mixture of black pepper, cinnamon, cloves, cardamom, and turmeric. Stir.
Step 15:
Add the rice to the pan on top of the vegetables and smooth it out.
Step 16:
Carefully pour in the strained chicken broth.
Step 17:
Cover the pan with a lid and cook over high heat until the broth has evaporated.
Step 18:
Cook for another 30 minutes, covered, over low heat.
Step 19:
Turn the pan over onto a plate, hold it there for 5 minutes, then carefully remove the pan.
Step 20:
Garnish the finished "layer cake" with chopped cilantro and a little fried onion.
Cooking tips
Before adding, spices must be mixed well to ensure even distribution.
Fried vegetables should be placed on paper towels to remove excess fat.
At the last stage, the broth must be poured very carefully, preferably through a spoon, otherwise its stream may scatter the rice.
