Cardamom Infused Chicken With Rice (Saleek)

poniedziałek, 3 lutego 2014

Cardamom Infused Chicken With Rice (Saleek)

Time: 21 mins


  • 1 1/4 kg chicken, with skin on, disjointed and washed
  • 4 cups water
  • 7 green cardamoms (peel the skin slightly so seeds can fall out)
  • 2 teaspoons salt (to taste)
  • 3/4 cup basmati rice
  • 2 cups milk
  • 3 tablespoons ghee
  • 2 pieces gum arabic (mastikah Do not leave it out)


  • 1 Boil chicken in the water with cardamoms and salt, until soft and tender (1 hour).
  • 2 Remove chicken to an oven tray.
  • 3 Strain chicken broth into a big bowl and pour back into the cooking pot.
  • 4 Add rice to the broth, taste for salt.
  • 5 Cook rice till extremely soft and mushy.
  • 6 Add milk and simmer for 10 minutes, stirring continually on low heat.
  • 7 Heat ghee and mastikah in a saucepan on the stove till mastikah melts (it would not work in the microwave).
  • 8 Add melted mastikah to the rice and mix well. Switch heat off close pot and rest for 10 minutes.
  • 9 Pop chicken under the grill to redden.
  • 10 Place rice onto serving plate arrange chicken over the rice.
  • 11 Serve with doggos (Saudi Salsa (Zalaata or Doggos)) and Arabic salad (Arabic Salad).

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