Maskool, a Qatari Rice Recipe. Delicious Easy and Simple. Fresh Vegetables and Chicken with Spices.

chicken

🥗Healthier: turkey

💰Cheaper: chickpeas

Turkey is leaner, while chickpeas provide a plant-based protein alternative.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers healthier fats, while sunflower oil is budget-friendly.

eggplant

🥗Healthier: zucchini

💰Cheaper: bell peppers

Zucchini is lower in calories, while bell peppers are often less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable, while omitting herbs reduces costs.

Heat 2 tablespoons of vegetable oil in a pot over medium to high heat.

Add star anise, cinnamon, cardamom, and cloves to the oil for flavor.

Sauté until fragrant, about 1-2 minutes.

Add 2 chopped medium onions and cook until translucent, without browning.

Add chopped bell peppers and sauté briefly.

Stir in 250 grams of chopped tomatoes and 3 chopped green chilies, mixing well.

Add 6 cloves of garlic and 1 tablespoon of ginger paste, sautéing until the raw smell disappears.

Add spices: cinnamon, cumin, turmeric, coriander powder, ginger powder, salt, and black pepper, along with a dried lime.

Stir in 2 tablespoons of tomato paste and cook for a couple of minutes.

Add 1 kilogram of chicken thighs, bone-in, and stir to coat with the spices.

Add 2 cups of water, cover, and simmer for 10-15 minutes until the chicken is tender.

Boil rice until 80% cooked, then drain.

Fry 8 halved potatoes until crispy on the outside, but not fully cooked.

Remove chicken from the pot and grill for a crispy finish.

Layer the fried potatoes on top of the chicken and add the partially cooked rice on top.

Add bay leaves, a bit of cinnamon, and cumin to the rice.

Cover and cook on low heat for about 10 minutes until fully cooked.

Cooking Techniques

Equipment Needed

Spice Level: