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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry onions, dried limes, bay leaves, cardamoms, star anise, cloves, cinnamon sticks, salt, and chicken for 7 minutes until fragrant.
Cover with hot water and cook for 45 minutes until chicken is tender.
Remove chicken and sift the stock.
Mix tomato paste, olive oil, saffron water, salt, cardamom powder, pepper, and turmeric. Cover chicken in this marination and grill for 15 minutes until golden.
Cook diced red onions on medium heat until they begin to burn, then add 1/2 cup water and allow to brown.
Add oil, cardamom powder, salt, soaked chickpeas, and raisins. Cook for 8 minutes, then set aside.
Fry diced onion in oil, then add washed and soaked rice.
Add chicken stock and cook on high heat for 15 minutes until rice is partially cooked.
Reduce heat, add saffron water and toppings, seal tightly and cook for 20 minutes until rice is fully cooked.
Plate rice and chicken with toppings and enjoy.
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For a richer flavor, use homemade chicken stock.
Adjust the amount of spices according to your taste preference.
Can I use regular chicken instead of baby chickens?
Yes, you can use regular chicken, but adjust the cooking time accordingly.
What can I use instead of dried limes?
You can substitute dried limes with lime zest or lemon juice for a similar tangy flavor.
Is it necessary to soak the rice before cooking?
Yes, soaking the rice helps it cook evenly and absorb flavors better.
Can I make this dish vegetarian?
You can replace chicken with vegetables and use vegetable stock for a vegetarian version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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