Mansaf Chicken And Rice With Yogurt Sauce / Jameed / Mansaf / Arabic Rice Recipe /

Soak 2 glasses of Basmati rice in water for at least half an hour.

Boil water in a pot and add the whole chicken cut into 1/8 pieces.

Add salt to taste, 4 pieces of cardamom, 8 pieces of black pepper, 2 bay leaves, 3 cloves of garlic, and 1 onion to the pot.

Cover and boil for at least half an hour, skimming off bubbles.

Remove the chicken and strain the stock water, reserving it for later use.

Marinate the boiled chicken with 1 tablespoon of olive oil, salt, turmeric powder, paprika powder, and 1 tablespoon of tomato paste.

Grill the marinated chicken at 180 degrees for 10 minutes.

In a new pot, heat 2 tablespoons of olive oil and sauté 1 onion and 4 pieces of cardamom for 2 minutes.

Add 4 glasses of chicken stock water and 1 teaspoon of turmeric powder, then bring to a boil.

Check and adjust salt, then add the soaked rice to the boiling stock water.

Cook the rice until it rises to the top and the stock water reduces, then cover with aluminum foil and simmer on low for 30 minutes.

In another pot, mix 500 grams of Jameed liquid and 500 grams of yogurt, then heat until boiling while stirring.

Add 1 glass of chicken stock water to the sauce and cook for 10 minutes.

Add the grilled chicken to the sauce and cook for an additional 5 minutes.

Serve the rice with saj bread, top with the chicken and sauce, and garnish with fried nuts and chopped parsley.

Equipment Needed

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