Dejaaj Tahat ~ Emirati Chicken Rice
Servings 4 -6
Ingredients
- FOR THE CHICKEN:
- 1 kg chicken cut into medium pieces
- 2 tsp bezaar spices
- Salt to taste
- 1 tbsp olive oil
- FOR MASALA:
- A fat pinch of saffron soaked in 4 tsp rose water
- 4 tbsp olive oil
- 2 medium onions sliced
- 1 tsp ginger garlic paste
- 2 cardamom
- 1 cinnamon stick
- 2 cloves
- 1/2 tsp coriander powder
- 3/4 tsp turmeric powder
- 1 tsp bezaar spice
- 3 green chillies chopped
- 2 loomis dried lime
- 3 to matoes chopped
- FOR RICE:
- 3 cups basmati rice soaked for 30 minutes, washed and drained
- Juice of one lime
- 1 tbsp olive oil
- FOR DUM:
- 1 tbsp ghee
- 4-5 tbsp fried onions
- Fried cashews and raisins as required
- Coriander leaves for garnish
Instructions
- Marinate the chicken in bezaar spices and salt for 30 minutes. Heat the olive oil in a pan and cook the chicken till 3/4 done. Set aside.
- In a big pan, heat the 4 tbsp olive oil. Add the onions, ginger garlic paste and the whole spices, with little salt, till the onion is wilted.
- Add the spice powders, loomi and tomato and cook till the tomatoes are mashed.
- Add half the saffron-rosewater mix and the chicken and cook for a couple of minutes. Adjust seasoning and set aside.
- Meanwhile, boil lots of water to cook the drained rice. Add sufficient salt, the oil and lime juice. Once it boils, add the soaked rice and cook for 10-12 minutes till done. There will be a slight bite in the rice, which is needed. Drain the rice well.
- Layer the rice on top of the prepared chicken masala. Spread the remaining saffron-rosewater mix and ghee. Tightly close the lid and cook on low flame for around 10-15 minutes.
- Serve with fried onions, cashews, raisins and coriander leaves on the top.