Ingredients
Scale
- 1 ½ cups Basmati rice
- 6 pieces Bone-In Skin-On Chicken
- 1 teaspoon Salt
- 2-3 tablespoons Olive Oil
- 1 Red Onion
- 4 Garlic Cloves
- 2 Cups Water
- ¼ teaspoon Turmeric
- 1½ teaspoons Cinnamon
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Black Pepper
- ½ teaspoon Cardamom
- ½ teaspoon Allspice
- ¼ teaspoon Nutmeg
- ¼ teaspoon Ground Cloves
- Almonds (for garnishing)
Instructions
- Soak 1 ½ cups of basmati rice in water for at least 30 minutes.
- Coat 6 pieces of bone-in skin-on chicken with salt and a mixture of spices (turmeric, cinnamon, cumin, coriander, black pepper, cardamom, allspice, nutmeg, ground cloves).
- In a large pan, heat 2-3 tablespoons of olive oil over medium heat. Sauté one chopped red onion and 4 minced garlic cloves until golden brown.
- Add the marinated chicken to the pan. Cook for about 5 minutes on each side until browned.
- Pour in 2 cups of water and bring to a boil before adding soaked rice.
- Sprinkle with turmeric and stir gently to combine.
- Cover and let simmer until the liquid is absorbed and the rice is tender.
- Garnish with sautéed onions and sliced almonds before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Sautéing/Simmering
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 420
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg