Arabian Madghut Rice Recipe by Lively Cooking

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits but can be pricier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are more affordable and have a longer shelf life.

cardamom

🥗Healthier: cinnamon

💰Cheaper: none

Cinnamon is a common spice that can provide a different flavor profile.

Start by heating 1/3 cup vegetable oil in a large pressure cooker.

Add 4-5 green cardamom pods, 1 piece of cinnamon stick, 1 tsp black pepper, and 2 bay leaves to the oil and sauté until fragrant.

Add 1 large onion, sliced, and sauté until it softens but does not change color.

Next, add 1000 grams of chicken, cut into 4 pieces, and sauté until browned.

Add 2-3 garlic cloves, minced, and 1 piece of dried ginger (or fresh if preferred).

Add 1 dried lemon, squeezing out the juice and adding the peel to the pot.

Add 1 large tomato, chopped, and 2 green chilies (optional) to the mixture.

Season with 2 tsp salt, 1 tsp coriander powder, 1 tsp turmeric powder, 1 tsp cumin powder, and 1 tsp garam masala. Stir well to combine.

Add 4 cups of water to the pot, ensuring it covers the chicken.

Seal the pressure cooker and cook for 5 minutes after the pressure starts building.

After 5 minutes, turn off the heat and let it rest for 5 minutes before releasing the pressure.

Open the lid and add 4 cups of soaked basmati rice, drained of water, to the pot. Gently mix without breaking the rice.

Add 2 tbsp of oil on top of the rice and seal the pressure cooker again.

Cook for an additional 3-4 minutes under pressure, then turn off the heat and let it rest for another 5 minutes.

After resting, open the lid to reveal fluffy, aromatic rice.

Cooking Techniques

Equipment Needed

Spice Level: