Arab Style Rice with Chicken and Salad
Ingredients
- 2.5 cups basmati rice
- 4 cups chicken stock
- salt to taste
- 2 tablespoons ghee
- yellow and orange food coloring
- 0.5 teaspoon fennel seeds
- 0.5 teaspoon cumin seeds
- 0.5 teaspoon cloves
- 0.5 teaspoon black pepper
- 0.5 teaspoon coriander seeds
- 0.5 teaspoon cardamom
- 1 large onion sliced
- 3 cloves garlic sliced
- cardamom pods
- cinnamon stick
- star anise
- 1 whole chicken cut into 4 pieces
- sugar to taste
- 3 inches ginger
- 2 fresh turmeric roots
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon cardamom
- 1 large onion
- 6 cloves garlic
- 1-2 tomatoes diced
- 1 cucumber diced
- 1 red radish diced
- 1 onion diced
- 1 green bell pepper sliced
- vinegar to taste
- 3 red chilies
- 5 bird's eye chilies
- 1 tomato
- 1 large onion
- shrimp paste to taste
- sugar to taste
- lime juice or tamarind juice to taste
- water as needed
Preparation
Heat ghee in a pan and add sauté ingredients then sauté until golden.
Add the roasted and ground spice mix and stir well.
Add the drained rice and fry briefly until combined.
Transfer to a rice cooker, add chicken stock and salt, and cook as usual.
When the rice is dry, add food coloring on top without stirring to avoid breaking the rice.
Mix the rice only when serving to combine the colors.
Mix the ground marinade ingredients with the chicken, add salt and sugar, and marinate for 2-3 hours or longer.
Grill or bake the chicken until fully cooked.
Mix all salad ingredients together and season with salt, sugar, and vinegar to taste.
Blend all sauce ingredients together until smooth and serve.
Tips
Prepare and marinate the chicken before cooking the rice for best results.
