Ramadan Special Recipe l Chicken With Rice Recipe | Iftar Special Recipe l Better than Pulao

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey reduces fat while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is budget-friendly.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth is healthier, while bouillon is cost-effective.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans are nutritious, and frozen peas are economical.

Take a bowl and add 1 kg chicken.

Add 2 tablespoons chili paste, 1 tablespoon lemon juice, 1/2 cup yogurt, 1/2 teaspoon crushed ginger, 1/2 teaspoon salt, 1/2 teaspoon cumin powder, 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, and 1/2 teaspoon nutmeg to the chicken.

Mix everything well and let it rest for half an hour.

In a separate pot, heat 2 tablespoons cooking oil and add 4 chopped onions.

Sauté the onions until they turn golden brown.

Add whole spices: 5 bay leaves, 5 cardamom pods, 2 pieces of cinnamon, 3-4 cloves, 2 black cardamom pods, and 1/2 teaspoon black pepper.

Once the spices are added, sauté until fragrant.

Add 2 tablespoons ginger-garlic paste and mix well.

Add 1 tablespoon water and mix again.

After resting, add the marinated chicken to the pot.

Add 3 chopped potatoes to the chicken.

Add 4 chopped tomatoes and cover the pot for 5 minutes.

After 5 minutes, peel the tomatoes and mash them into the mixture.

Cook the chicken for a total of 15 minutes.

In another pot, boil water and add 5 white pepper, 2 tablespoons chopped coriander, and 3 teaspoons salt.

Add 2 tablespoons cooking oil and mix well.

Once the water is boiling, add the soaked rice (1 kg) that has been soaked for half an hour.

Stir gently and let it boil for a while, checking that the rice is 90% cooked.

Check the chicken; it should have oil separating from the spices.

Add 1 tablespoon tamarind and 4-5 whole potatoes to the chicken.

Add 1 tablespoon chicken powder and mix well.

Once the rice is 90% cooked, drain it and set aside.

In the pot with the chicken, sprinkle some spices and cover to let the oil separate.

Take 3 tablespoons of water and mix with a few drops of kewra essence and a pinch of food color.

Grease a pot with the chicken oil and layer the rice first.

Add the chicken and spices on top of the rice, reserving some chicken for the second layer.

Add the colored water on top of the rice for decoration.

Top with fresh coriander and mint, then add the second layer of rice followed by the remaining chicken and spices.

Finally, add the remaining rice and cover the pot tightly.

Add a few drops of food color on top of the rice in several places.

Pour the reserved water underneath the rice to create steam.

Cook on high flame for 5 minutes, then on low flame for 25 minutes.

After 25 minutes, open the pot to reveal the finished dish and mix well before serving.

Cooking Techniques

Equipment Needed

Spice Level: