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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 in oil until golden and set aside.
Blend garlic, salt, pepper, paprika, turmeric, cumin, dried coriander, clove powder, cardamom powder, all spice, and cinnamon with yogurt, spring onions, and the fried onions. Set aside.
Heat oil in the same pot and add cinnamon stick, bay leaves, cardamom pods, and cloves.
Add chicken pieces and the yogurt sauce, and cook for a few minutes until fragrant.
Add water and let cook for 10 minutes, then add potatoes.
Cover and cook for 45 minutes on medium heat until chicken is tender.
In another pot, boil water with oil, cinnamon, cardamom, bay leaves, and cloves, then add rice. Cook the rice as you would pasta, in plenty of water.
After 15 minutes of boiling, sift the rice (it should be 75% cooked) and add it to the chicken pot. Add saffron water and tightly seal the pot.
Cook on the lowest heat for 20 minutes, then garnish with fried onions and coriander and serve.
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You can substitute chicken with lamb for a different flavor.
Ensure the rice is only 75% cooked before adding it to the chicken pot to avoid overcooking.
Can I use lamb instead of chicken?
Yes, you can substitute chicken with lamb for a different flavor.
How do I know when the rice is 75% cooked?
The rice should be slightly firm to the bite, similar to al dente pasta.
What is saffron water?
Saffron water is made by soaking saffron strands in warm water to release their color and flavor.
Can I prepare this dish in advance?
Yes, you can prepare the chicken and rice separately in advance and combine them before serving.
What can I serve with Yemeni Zorbiyan?
It is traditionally served with a side of salad or yogurt.
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