Omani Chicken Kabuli Rice
Experience the rich and aromatic flavors of Omani Chicken Kabuli Rice, a delectable one-pot dish that blends tender, spiced chicken with fragrant basmati rice, infused with a medley of warm spices like cinnamon, cardamom, and cloves. This traditional Middle Eastern recipe features golden fried onions, juicy raisins, and toasted almonds for a delightful mix of textures and flavors, while a touch of saffron adds a luxurious aroma and vibrant hue. Perfect for celebratory feasts or comforting family dinners, this recipe pairs beautifully with a side of cooling yogurt or crisp salad. With its combination of bold spices and wholesome ingredients, Omani Chicken Kabuli Rice is a must-try centerpiece that will transport your taste buds straight to the heart of Oman!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 kg Chicken (whole, cut into pieces or thighs)
- 3 cups Basmati rice
- 2 large Onion (finely sliced)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 medium Tomatoes (chopped)
- 1 cup Yogurt
- 4 tablespoons Vegetable oil
- 2 tablespoons Butter
- 1 cup Raisins
- 1 cup Almonds (sliced or slivered)
- 1 piece Cinnamon stick
- 6 pieces Cloves
- 6 pieces Cardamom pods
- 2 pieces Bay leaves
- 1 teaspoon Turmeric powder
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 pinch Saffron strands
- 2 tablespoons Warm milk
- 5 cups Water or chicken stock
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain and set aside.
Rub the chicken pieces with a mixture of 1 teaspoon turmeric, 1 teaspoon salt, and 1 teaspoon black pepper. Let it marinate for 15 minutes.
In a large, heavy-bottomed pot, heat 4 tablespoons of vegetable oil over medium heat. Add the cinnamon stick, cloves, cardamom pods, and bay leaves, sautéing until fragrant (about 1-2 minutes).
Add the sliced onions and sauté until they turn golden brown. Stir in the minced garlic and grated ginger, cooking for another 2 minutes.
Add the chopped tomatoes, ground cumin, ground coriander, 1 teaspoon garam masala, and remaining salt. Cook until the tomatoes break down and the mixture forms a thick masala base.
Add the marinated chicken pieces to the pot. Cook on medium-high heat until the chicken is browned on all sides (about 10-12 minutes).
Stir in the yogurt, mixing well to coat the chicken. Reduce the heat, cover, and cook for 15-20 minutes until the chicken is tender.
Remove the chicken pieces and set aside. To the same pot, add 5 cups of water or chicken stock and bring to a boil.
Gently stir in the soaked and drained basmati rice. Reduce the heat to low, cover, and let cook for about 15-18 minutes until the rice is tender and liquid is absorbed.
Meanwhile, dissolve a pinch of saffron strands in 2 tablespoons of warm milk and set aside.
In a small pan, heat 2 tablespoons of butter. Add raisins and almonds, frying until the raisins puff up and the almonds turn golden. Set aside for garnish.
Once the rice is cooked, fluff it gently with a fork. Drizzle the saffron milk over the rice for color and fragrance.
Layer the cooked chicken on top of the rice, cover the pot tightly, and let it sit on low heat for 5-7 minutes for the flavors to meld together.
Transfer the Omani Chicken Kabuli Rice to a serving platter. Garnish with the fried raisins and almonds. Serve warm with a side of yogurt or a fresh salad.
Nutrition Facts
Calories |
4667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.2 g | 355% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 34.5 g | ||
| Cholesterol | 973 mg | 324% | |
| Sodium | 5993 mg | 261% | |
| Total Carbohydrate | 243.3 g | 88% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 151.4 g | ||
| Protein | 324.1 g | 648% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1392 mg | 107% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 6510 mg | 138% | |
*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.
