Total Time
1hr 8mins
Prep 30 mins
Cook 38 mins

Use Emirati Style Yellow Chicken Stock for the chicken stock to be authentic. It includes turmeric to make the rice yellow. Modified from

Ingredients Nutrition


  1. Gently wash the rice in three changes of water. Let the rice soak in water for at least 30 minutes.
  2. Preheat oven to 250°F.
  3. Put stock into a large pot with saffron.
  4. Bring to a boil.
  5. Drain the rice and add to the boiling stock. Stir once or twice very gently.
  6. Let boil for 8 minutes and strain the rice.
  7. Put rice in a greased pan and cover with aluminum foil and place in the oven 30 minutes or until ready to eat up to 1 hour 1/2.
  8. You may use the remaining stock in Recipe #388925.
Most Helpful

Comfort food yummy good! I did make with water not stock. After cooking 8 minutes I added 1/4 cup hot water with saffron(skipping the chicken stock). Then mixed it in to the cooked rice. I also added one small diced cooked carrot for color.
Thanks for the delish eats!

Rita~ September 20, 2010

I had homemade chicken stock (from making saleek) on hand from two days previous and used it to prepare this rice. While the rice soaked I made the stock using your recipe: #418911. Finely minced carrot and celery and threw it into the stock and rice. The mixture boiled for 5 minutes and by that time all liquid had evaporated and rice was cooked. The rice was transferred to an oiled casserole dish and kept warm at 275 degrees. I made a mistake and added two teaspoons of turmeric and not two tablespoons. I couldn't taste the loomi and next time I think I would still use two teaspoons or perhaps a little less turmeric but increase the loomi. We'll use the leftovers for dinner tonight and in wraps tomorrow for easy sandwiches. Served with meatballs. Reviewed for Ramadan Tag.

COOKGIRl September 10, 2010