Country: Saudi Arabia Region / Locale: Saudi Arabian Servings: Serves 6

Ingredients

• basmati rice – 3 cups / 600 g
• chicken cut into pieces – 1.5 kg / 3.3 lbs
• onion, sliced – 2 large
• tomato paste – 3 tbsp
• carrots, grated – 2 medium
• Red bell pepper, chopped – 1 large
• garlic cloves, minced – 4
• ginger, grated – 1 tbsp
• ground cumin – 2 tsp
• ground coriander – 2 tsp
• ground cardamom – 1 tsp
• cinnamon stick – 1
• bay leaf – 1
• chicken stock – 4 cups / 1 liter
• saffron threads – 1/2 tsp
• butter – 3 tbsp
• salt – to taste
• black pepper – to taste
• almonds, toasted – 1/4 cup / 35 g
• raisins – 1/4 cup / 40 g

Instructions

1. Rinse the basmati rice under cold water until water runs clear. Set aside.
2. Heat butter in a large pot over medium heat. Add the sliced onions and sauté until golden brown.
3. Add chicken pieces, garlic, and ginger to the pot. Cook until the chicken is browned on all sides.
4. Stir in the tomato paste, grated carrots, and chopped red bell pepper. Cook for another 5 minutes.
5. Add the ground spices—cumin, coriander, cardamom—along with the cinnamon stick and bay leaf. Stir to coat the chicken and vegetables in the spices.
6. Pour in the chicken stock and add the saffron threads. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
7. Add the rinsed basmati rice to the pot, gently stirring to combine. Cover and cook until rice is tender and has absorbed all liquid, about 25 minutes.
8. Season with salt and black pepper to taste. Remove the cinnamon stick and bay leaf before serving.
9. Sprinkle toasted almonds and raisins over the top before serving.

Substitutions

• chicken -> lamb or beef
• almonds -> cashews
• saffron -> turmeric

Enhancements in the Next Evolution

• Marinate the chicken with a blend of spices and yogurt to infuse more flavor into the meat.
• Add a bit of lemon zest or juice for a fresh citrusy tang.
• Incorporate green chili peppers for a hint of heat.
• Use ghee instead of butter for a richer flavor.