Arab Main course

Saudi Chicken Biryani

Name: Saudi Chicken Biryani
Prep time: PM0.00T
Cook time: PM90.00T
Total time: PM90.00T
Cuisine: Arab
Ingredients: 1200 grams Whole chicken; cut into 8 pieces; 8 cups Water; 2 pieces Dried lime; 2 cubes MAGGI® Chicken Bouillon; 2 1/2 cups basmati rice; washed and drained; 2 tablespoons Ghee; 3 Mediums Onions; finely chopped; 1 cup Yoghurt; 3/4 teaspoon Ground Black Pepper; 3/4 teaspoon ground cumin; 3/4 teaspoon Coriander powder; 3/4 teaspoon Turmeric Powder; 3/4 teaspoon Ground cardamom; 3/4 teaspoon Ground cinnamon; 3 Cloves Garlic; finely chopped; 1 teaspoon Saffron filaments; 1/4 cup Hot Water

90 Min

Easy

This Middle East inspired biryani can be part of your main course or the meal itself. The Saudi Chicken Biryani recipe is made with fragrant spices, rice and juicy chicken making it an all-in-one family meal and is perfect for a weekend lunch or dinner with the family.

Ingredients

6 Servings

1200 g

Whole chicken, cut into 8 pieces

8 cups

Water

2 pieces

Dried lime

2 cubes

MAGGI® Chicken Bouillon

2.5 cups

basmati rice, washed and drained

2 tbsp

Ghee

3 Mediums

Onions, finely chopped

1 cup

Yoghurt

0.75 tsp

Ground Black Pepper

0.75 tsp

ground cumin

0.75 tsp

Coriander powder

0.75 tsp

Turmeric Powder

0.75 tsp

Ground cardamom

0.75 tsp

Ground cinnamon

3 Cloves

Garlic, finely chopped

1 tsp

Saffron filaments

0.25 cup

Hot Water

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Nutrition Value

Information per serving

Step 1

Place chicken pieces and water in a large pot, bring to boil and remove froth as it appears. Add the dried limes and MAGGI® Chicken Bouillon cubes. Cover and simmer over low heat for 30-40 mins or until chicken is tender.

Step 2

Remove chicken pieces from the stock, add rice to the chicken stock (around 6 cups) and boil the rice for 10 mins or until almost cooked. Drain the rice and set aside.

Step 3

Heat the ghee in a large pot, add and cook the onions, stirring for 5-7 mins or until golden brown. Add the cooked chicken pieces to the onions and stir to combine.

Step 4

Combine the yogurt with the spices and the garlic and pour over the chicken. Add half the quantity of the cooked rice to cover the chicken in the pot.

Step 5

Sprinkle half the quantity of saffron water over the rice, cover with the rest of the rice and then sprinkle with the rest of saffron water.

Step 6

Cover and cook over low heat for 25–30 mins or until the rice is cooked.

Step 7

Serve the Saudi Chicken Biryani on a large serving dish and garnish with fried nuts.

Step 1 of 7

Step 2 of 7

Remove chicken pieces from the stock, add rice to the chicken stock (around 6 cups) and boil the rice for 10 mins or until almost cooked. Drain the rice and set aside.

Step 3 of 7

Heat the ghee in a large pot, add and cook the onions, stirring for 5-7 mins or until golden brown. Add the cooked chicken pieces to the onions and stir to combine.

Step 4 of 7

Combine the yogurt with the spices and the garlic and pour over the chicken. Add half the quantity of the cooked rice to cover the chicken in the pot.