Saudis Ruz al Bukhari + Succulent Whole Chicken Shawaya~ Grilled Delicacy of Persian -Arabic Cuisine

long-grain rice

🥗Healthier: quinoa

💰Cheaper: basmati rice

Quinoa offers more protein while basmati is often less expensive.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more economical than breasts.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are often less expensive and still provide crunch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is budget-friendly.

Marinate chicken with garlic, lemon juice, cumin, coriander, and salt for at least 30 minutes.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in diced tomatoes and cook until softened, about 3-4 minutes.

Add carrots and sauté for another 2 minutes.

Add marinated chicken and cook until browned on all sides, about 8-10 minutes.

Pour in water and bring to a boil, then reduce heat to low and cover.

Simmer chicken for about 20-25 minutes until cooked through.

Remove chicken and set aside; strain the cooking liquid if necessary.

Add rice to the pot with the cooking liquid and bay leaves, and bring to a boil.

Reduce heat, cover, and cook rice until tender, about 15-20 minutes.

Meanwhile, grill the marinated chicken until charred and cooked through, about 5-7 minutes per side.

Fluff rice with a fork and stir in raisins and pine nuts before serving.

Serve the rice on a platter topped with grilled chicken.

Cooking Techniques

Spice Level: