Riyadh Rice Middle Eastern Favourite
Transform your kitchen into a Middle Eastern oasis with this aromatic and savory recipe for Riyadh Rice, a beloved favorite brimming with authentic flavors. Featuring tender, spiced chicken atop a bed of fluffy, saffron-hued basmati rice, this dish is infused with ground cinnamon, cardamom, and turmeric for an irresistible depth of flavor. Sweet raisins and crunchy toasted almonds and pistachios add a delightful contrast in both taste and texture, while caramelized onions and julienned carrots bring a touch of sweetness and color. Perfectly balanced and ideal for sharing, this one-pot wonder is a showcase of Middle Eastern cuisine at its finest—whether you're hosting a dinner party or elevating a weekday meal.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 whole (about 1.5 kg) or equivalent pieces Chicken (bone-in or boneless)
- 6 cups Water
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground cardamom
- 1 teaspoon Ground turmeric
- 2 Bay leaves
- 4 Cloves
- 1 Onion (medium, finely chopped)
- 4 Garlic cloves (minced)
- 2 Carrots (julienned or grated)
- 0.5 cup Raisins
- 0.25 cup Almonds (toasted, optional)
- 0.25 cup Pistachios (toasted, optional)
- 3 tablespoons Vegetable oil or ghee
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the basmati rice thoroughly under cool water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
In a large pot, add the chicken, 6 cups of water, 1 teaspoon of salt, bay leaves, cloves, and half of the ground spices (1/2 teaspoon each of cinnamon, cardamom, and turmeric). Bring to a boil, then reduce heat and simmer for 25–30 minutes until the chicken is cooked through.
Remove the chicken from the pot and set it aside to cool slightly. Strain the broth through a fine sieve and reserve for cooking the rice. Shred the chicken into bite-sized pieces, discarding the bones.
In the same pot, heat 2 tablespoons of vegetable oil or ghee over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
Stir in the remaining spices (1/2 teaspoon each of cinnamon, cardamom, and turmeric), along with the julienned carrots and raisins. Cook for 2–3 minutes until fragrant.
Add the drained rice to the pot and gently toss to coat the grains in the oil and spices.
Measure 4 cups of the reserved chicken broth and add it to the rice mixture. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes until the rice is tender and liquid is absorbed.
In a separate small pan, heat 1 tablespoon of oil or ghee and lightly toast the almonds and pistachios, if using, until golden. Set aside.
Once the rice is cooked, gently fluff it with a fork. Layer the shredded chicken over the rice and cover the pot for 5 minutes to warm the chicken through.
Transfer the rice and chicken to a serving dish, garnish with toasted nuts, and enjoy your Riyadh Rice!
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 11.7 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1054 mg | 22% | |
*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.
