Chicken Zurbian Rice from Yemen
Embark on a culinary journey to the Arabian Peninsula with Chicken Zurbian Rice, a fragrant one-pot masterpiece from Yemeni cuisine. This traditional dish layers tender, spice-marinated chicken, melt-in-your-mouth potatoes, and perfectly steamed basmati rice, all infused with bold flavors of cinnamon, cardamom, and saffron. Enhanced by a creamy yogurt sauce and garnished with fresh cilantro and mint, Zurbian rice strikes a perfect balance between rich, aromatic spices and comforting textures. Ideal for family gatherings or special occasions, this recipe brings the warmth and authenticity of Yemeni cooking straight to your table. Serve it hot with a refreshing side of yogurt or crisp salad for an unforgettable dining experience.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, cut into pieces)
- 2 cups Basmati rice
- 2 large Onion
- 2 medium Tomatoes
- 1 cup Yogurt (plain)
- 5 pieces Garlic cloves
- 1 tablespoon Ginger (grated)
- 2 pieces Green chilies
- 3 tablespoons Vegetable oil (or ghee)
- 2 large Potatoes (peeled and cut into large chunks)
- 4 cups Water
- 2 teaspoons Salt
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cardamom
- 2 pieces Bay leaf
- 4 pieces Cloves
- 10 pieces Black peppercorns
- 1 pinch Saffron threads (optional)
- 2 tablespoons Milk (warm)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 tablespoons Fresh mint leaves (chopped, for garnish)
Instructions
Rinse the basmati rice under cool water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil or ghee over medium heat.
Peel and slice the onions thinly. Add the onions to the pot and sauté until golden brown, about 8–10 minutes.
Grind the garlic, ginger, and green chilies into a paste using a mortar and pestle or food processor. Add this paste to the browned onions and sauté for another 2–3 minutes until fragrant.
Dice the tomatoes. Add them to the pot along with the turmeric, cumin, coriander, cinnamon, and cardamom. Cook until the tomatoes soften and form a thick sauce, about 5 minutes.
Add the chicken pieces to the pot and mix well to coat them in the spice mixture. Cover the pot and cook on medium heat for 10 minutes, stirring occasionally.
In a small bowl, whisk the yogurt until smooth. Add it to the chicken mixture and stir. Cook for another 5 minutes, allowing the yogurt to blend with the spices.
Peel and cut the potatoes into large chunks. Add them to the pot along with the bay leaves, cloves, and black peppercorns. Pour in 4 cups of water and season with salt. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the chicken and potatoes are tender.
Preheat the oven to 180°C (350°F).
Layer the drained basmati rice evenly on top of the chicken and potato mixture in the pot. Do not mix.
If using saffron, soak the threads in warm milk for 5 minutes. Drizzle the saffron milk over the rice, ensuring even distribution.
Cover the pot tightly with foil or a lid, ensuring no steam escapes, and place it in the preheated oven. Cook for 30–40 minutes, allowing the rice to steam and absorb the flavorful liquid.
Once done, gently fluff the rice with a fork to mix the layers without breaking the grains.
Transfer the Zurbian rice to a large serving platter. Garnish with chopped cilantro and mint leaves before serving.
Serve hot with a side of yogurt or salad for a complete meal.
Nutrition Facts
Calories |
3946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.1 g | 262% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 954 mg | 318% | |
| Sodium | 4891 mg | 213% | |
| Total Carbohydrate | 305.8 g | 111% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 42.5 g | ||
| Protein | 231.7 g | 463% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 892 mg | 69% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 6829 mg | 145% | |
*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.
