Ingredients
Scale
- 1 ½ cups Basmati Rice
- 6 pieces Bone-In Skin-On Chicken
- 1 teaspoon Salt
- 2-3 tablespoons Olive Oil
- 1 Red Onion
- 4 Garlic Cloves
- 2 cups Water
- ¼ teaspoon Turmeric
- 1½ teaspoons Cinnamon
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Black Pepper
- ½ teaspoon Cardamom
- ½ teaspoon Allspice
- ¼ teaspoon Nutmeg
- ¼ teaspoon Ground Cloves
- Almonds (for garnishing)
Instructions
- Soak the basmati rice in water for at least 30 minutes to ensure fluffiness.
- Generously coat chicken pieces with salt and the Persian spice blend.
- In a heavy-bottomed pan, heat olive oil; sauté minced garlic and chopped red onion until fragrant.
- Add marinated chicken pieces and brown on both sides for about 5 minutes each.
- Pour in water, bring to a boil, then add soaked rice along with turmeric.
- Cover and let simmer until rice is tender and flavors meld together.
- Garnish with sautéed onions and sliced almonds before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Persian
Nutrition
- Serving Size: One piece of chicken with rice (250g)
- Calories: 385
- Sugar: 2g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg