Chicken Kabouli Muscat Style
Experience the vibrant flavors of the Middle East with this Chicken Kabouli Muscat Style recipe, a fragrant and satisfying one-pot dish that brings Omani culinary traditions to your table. Tender, spice-infused chicken is layered with fluffy basmati rice, rich aromatic spices like cardamom, cinnamon, and cloves, and finished with a delightful garnish of golden fried onions, raisins, and toasted almonds. Cooked in a combination of ghee and infused broth, this dish strikes a perfect balance of savory and subtly sweet flavors. Ideal for family meals or festive gatherings, this dish pairs beautifully with a side of yogurt or a crisp salad. Impress your guests with this authentic and hearty recipe that’s as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 1 kg Chicken (cut into pieces)
- 3 cups Basmati rice
- 2 large Onions (thinly sliced)
- 2 medium Tomatoes (chopped)
- 1 cup Yogurt
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 piece Cinnamon stick
- 4 pods Cardamom pods
- 4 pieces Cloves
- 1 teaspoon Black peppercorns
- 2 leaves Bay leaves
- 1 teaspoon Turmeric powder
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Red chili powder
- 1 handful Raisins
- 1 handful Almonds (blanched and toasted)
- 4 tablespoons Ghee
- 2 tablespoons Vegetable oil
- 2 teaspoons Salt
- 6 cups Water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Wash the basmati rice thoroughly until the water runs clear, then soak in water for 30 minutes. Drain and set aside.
In a large pot or deep pan, heat the ghee and vegetable oil over medium heat. Add sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnishing later.
To the same pot, add the minced garlic, grated ginger, cinnamon stick, cardamom pods, cloves, black peppercorns, and bay leaves. Sauté for 1-2 minutes until fragrant.
Add the chicken pieces to the pot and stir-fry until they are lightly browned on all sides.
Add the chopped tomatoes, yogurt, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook for 5-7 minutes until the chicken is coated in the spices and the tomatoes have softened.
Pour in 6 cups of water and bring the mixture to a boil. Reduce the heat to low and let it simmer for 20-25 minutes until the chicken is tender and cooked through.
Remove the chicken pieces from the pot and set them aside. Strain the cooking liquid to remove the whole spices, then return the liquid to the pot.
Add the soaked and drained basmati rice to the cooking liquid. Stir gently, cover the pot, and cook over low heat until the rice is fully cooked and the liquid is absorbed, about 15-20 minutes.
While the rice is cooking, in a small pan, heat 1 tablespoon of ghee and sauté the raisins until they puff up. Remove and set aside. Toast the almonds in the same pan until lightly golden.
Once the rice is cooked, layer the cooked chicken pieces over the rice. Garnish with the reserved fried onions, sautéed raisins, toasted almonds, and fresh cilantro.
Cover the pot again and let it rest for 10 minutes on very low heat to allow the flavors to meld together.
Serve Chicken Kabouli Muscat Style hot with a side of salad or yogurt.
Nutrition Facts
Calories |
4556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.4 g | 313% | |
| Saturated Fat | 82.6 g | 413% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1055 mg | 352% | |
| Sodium | 5834 mg | 254% | |
| Total Carbohydrate | 258.8 g | 94% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 58.1 g | ||
| Protein | 320.4 g | 641% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1122 mg | 86% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 4898 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
