Instructions

1. Browning the Onion

   In a large pot over medium heat, heat the ghee or oil, then add the onion and sauté until softened and nicely golden. · 8 min
2. Adding the Aromatics

   Add the crushed garlic, grated ginger, and whole spices (cinnamon, cardamom, cloves), and stir until the fragrant aroma is released. · 2 min
3. Sautéing Chicken and Spices

   Add the chicken pieces and sauté over high heat until their color changes slightly, then add the Bahraini spices, turmeric, salt, and pierced dried black limes. · 5 min
4. Adding Tomatoes and Paste

   Add the chopped tomatoes, tomato paste, and fresh coriander, and stir the ingredients with the chicken for 3 minutes until the sauce thickens. · 3 min
5. Boiling the Chicken

   Pour boiling water over the chicken, cover the pot, and let it simmer over low heat until the chicken is fully cooked. · 25 min
6. Browning the Chicken

   Remove the chicken pieces and place them on a baking tray, brush with a little saffron water or oil, and brown under the oven broiler for 7 minutes until golden and crispy. · 7 min
7. Adding the Rice

   Drain the soaked rice and add it to the boiling chicken broth in the pot after checking broth volume and saltiness (broth should be about 2 cm above the rice), and add the whole chili peppers. · 5 min
8. Simmering and Steaming the Rice

   Let the rice boil until it absorbs most of the broth, then reduce the heat to the lowest setting, cover the pot tightly, and let it steam until fully cooked. · 20 min
9. Serving

   Transfer the rice onto a large serving platter, garnish with the browned chicken pieces and a sprinkle of fresh coriander, and serve with daqqous or ma'abouj and green salad.

Nutrition / serving

Chef's tips