Recipe by lemoncurd
This dish is my ultimate comfort food. It's commonly eaten in winter and during the month of Ramadan for the pre-dawn breakfast, but for me it's a regular at least 2 or 3 times a month. Its always served with doggos (Saudi salsa). (Note: in Saudi the thigh and drumstick is not disjointed and is served as one portion).
Top Review by COOKGIRl
I *really* wanted to like this but the mastikah completely overpowered the chicken. If I were to tackle this recipe again (haven't given up completely), I would reduce the amount of mastikah significantly. I also did not like the mushiness of the rice cooked in milk. Perhaps this just wasn't a good recipe fit for me. But, I learn something new everyday and it was an interesting laboratory experiment nonetheless. Sorry!
- 1 1⁄4 kg chicken, with skin on, disjointed and washed
- 4 cups water
- 7 green cardamoms (peel the skin slightly so seeds can fall out)
- 2 teaspoons salt (to taste)
- 3⁄4 cup basmati rice
- 2 cups milk
- 3 tablespoons ghee
- 2 pieces gum arabic (mastikah Do not leave it out)
Directions See How It's Made
- Boil chicken in the water with cardamoms and salt, until soft and tender (1 hour).
- Remove chicken to an oven tray.
- Strain chicken broth into a big bowl and pour back into the cooking pot.
- Add rice to the broth, taste for salt.
- Cook rice till extremely soft and mushy.
- Add milk and simmer for 10 minutes, stirring continually on low heat.
- Heat ghee and mastikah in a saucepan on the stove till mastikah melts (it would not work in the microwave).
- Add melted mastikah to the rice and mix well. Switch heat off close pot and rest for 10 minutes.
- Pop chicken under the grill to redden.
- Place rice onto serving plate arrange chicken over the rice.
- Serve with doggos (recipe #110095) and Arabic salad (recipe #90140).