Chef Ali Yusuf on Simply Delicious S:2 E:3 Madhroobah madrooba

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based option, while chickpeas are budget-friendly.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers health benefits, while sunflower oil is often less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are convenient, while frozen herbs can be more affordable.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds a similar acidity, while vinegar is often cheaper.

Boil water in a pot and add the whole chicken to make stock.

Add salt, pepper, chicken powder, and turmeric to the boiling chicken.

Boil for about 10 minutes to extract flavor from the chicken.

Remove the chicken and let it cool, then shred the meat from the bones and skin.

In a pan, heat 2-3 tbsp of vegetable oil and add chopped onions, sautéing slowly until golden.

Add chopped tomatoes to the onions and roast together.

Add the shredded chicken back into the pan with the onions and tomatoes.

Mix in spices: salt, pepper, turmeric, cumin, red chili powder, chicken stock, and cinnamon.

Add tomato paste and a spoonful of stock to the mixture and let it cook for 5 minutes.

Drain the rice and add it to the chicken and spice mixture, cooking for at least 15 minutes until soft.

Mash the rice and chicken mixture together gently, ensuring it's not too watery.

Serve on a plate with a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level: