- Course: Main Course
- Skill Level: Expert
- 3 Tbsp Vegetable Oil
- 400g Beef or lamb meat cubes
- 2 Medium Onions, chopped
- 1.5kg Whole chicken (or chicken pieces)
- 15g Al Wadi Al Akhdar butter
- 5 Cardamom pods
- ½ Tsp coriander seeds
- 1 Tsp cloves powder
- 1 Tsp cinnamon,
- Salt to taste
- 2 Bay leaves
- 3 Tbsp Al Wadi Al Akhdar tomato paste
- ¼ Cup Al Wadi Al Akhdar pomegranate molasses
- 6 Cups water
- 4 Cups Basmati rice, soaked for at least 15mn
- 1 Knob of Al Wadi Al Akhdar butter
- ½ Cup carrots, grated
- ¼ Cup raisins
- ¼ Cup halved almonds, toasted
Heat oil and sauté beef cubes until cooked. Add onions and cook until wilt.
In a saucepan, melt butter and stir in chicken gently until brown on all sides. Cover it with water and season with all spices. Add bay leaves and tomato paste. Simmer on a low medium heat for 35-40 minutes or until chicken is cooked.
Use 2 cups of the chicken stock to cook the rice.
In a separate pot, bring 6 cups of water and 2 cups of chicken stock to a boil and stir in rice. Cook covered over low heat for about 20-25 minutes, or until ¾ of the liquid is absorbed. Add the grated carrots and continue cooking until the whole liquid is absorbed. Add the butter and mix gently with a fork. Mix in the cooked meat cubes.
Place the chicken on a baking tray, brush with pomegranate molasses and roast it in the oven for 10 minutes.
Serving Tip: Put rice and meat on a serving platter. Arrange the chicken pieces and garnish with raisins and almonds.
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