This time-honored Saudi Arabian main dish is rarely found in the restaurants of that country. It is traditionally served in the homes, especially when entertaining guests.
SERVES: 6 to 8
PREP TIME: 30 minutes
SOAKING TIME: 5 minutes
COOKING TIME: 1 hour 30 minutes
INGREDIENTS:
- 1 whole chicken (about 4 lbs/ 1.75 kg), cleaned and cut into 8 pieces
- 2 small onions
- 1 1/2 teaspoons salt
- 4 cardamom pods, preferably black
- 1 large cinnamon stick
- 5 cups (1.25 liters) water
- 2 teaspoons dried thyme leaves
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 2 cups (400 g) uncooked Basmati or other white long-grain rice, soaked for 5 minutes, thoroughly rinsed and drained
- 2 cups (500 ml) milk
- 3 tablespoons butter, melted and kept warm
INSTRUCTIONS:
- Place the chicken, onion, 1/2 teaspoon of salt, cardamom pods, cinnamon stick, and water into a large saucepan with a lid. Bring to a boil, then cover and cook over medium heat for 25 minutes.
- Remove the chicken pieces, reserving 4 cups (1 liter) of the resulting chicken broth. Add enough water to make 4 cups (1 liter) if necessary. Allow the chicken to slightly cool, then place it in a 2-quart (2-liter) casserole dish with a cover.
- Preheat the oven to 350°F (175°C).
- Rub the chicken with the remaining 1 teaspoon of salt, thyme, coriander, cumin, and black pepper. Cover the dish and bake for 30 minutes. Remove the cover and continue baking until the chicken browns.
- In the meantime, transfer the reserved chicken broth into another large saucepan with a lid. Stir in the rice and bring to a boil. Cover, reduce the heat to low, and simmer for 15 minutes.
- Stir in the milk and increase the heat to medium-low. Cook uncovered until all the liquid is absorbed, stirring several times.
- Transfer the cooked rice to a serving platter and drizzle with melted butter. Place the baked chicken pieces on top of the rice.
- Serve and enjoy!
