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Step 1
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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.
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Step 2
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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.
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Step 3
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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.
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Step 4
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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.
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Step 5
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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.
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Step 6
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Cover and cook over low heat for 25–30 mins or until the rice is cooked.
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Step 7
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Serve the Saudi Chicken Biryani on a large serving dish and garnish with fried nuts.
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