Chicken Majboos Recipe | Arabian Recipe | Easy Arabian Style Chicken And Rice Pilaf | Varun Inamdar

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier alternative with more protein.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are less expensive than breasts.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but can be pricier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs can be more cost-effective.

Heat a pan with some oil.

Slice a red onion.

Add almonds to the oil and fry for a minute until fragrant, then transfer to a bowl.

In the same oil, add golden raisins and fry until they puff up, then set aside with the almonds.

Add sliced onions to the pan and fry on high flame until golden brown.

Add chicken pieces that have been cut in half and scored.

Sear the chicken on both sides until nicely browned.

Add tomato puree to the chicken.

Add spices: green cardamom, crushed cloves, cinnamon powder, and orange peel.

Add a whole yellow lemon to the mixture.

Add salt and water (double the quantity of rice).

Cover and cook for a minimum of 15 minutes.

After 15 minutes, check the chicken; it should be 3/4 cooked.

In a separate pan, heat ghee and transfer the chicken to this pan to sear further.

Remove the lemon to prevent bitterness.

Add rice to the chicken mixture and stir.

Cook on high flame for 10 minutes, watching the chicken for charring.

Once cooked, lower the flame, cover, and cook for another 15 to 20 minutes until rice is done.

After cooking, loosen the rice grains with a fork.

Serve with orange wedges, fried almonds, raisins, and fresh mint.

Cooking Techniques

Equipment Needed

Spice Level: