Mofatah al-dajaj – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Saudi Arabia Servings: Serves 6
Saudi Arabia Servings: Serves 6Mofatah al-dajaj is a traditional Saudi Arabian rice dish that’s celebrated for its rich and aromatic flavors. This dish, often prepared during special occasions and gatherings, showcases the perfect harmony of spiced rice and tender chicken, dressed in a symphony of warm spices. Typically served at grand feasts, Mofatah al-dajaj traces its origins back to the heart of Saudi culinary tradition, where each ingredient tells a story of the region’s rich cultural tapestry.
Ingredients
- Basmati rice – 3 cups / 600 g
- Whole chicken – 1.5 kg
- Onion – 2 large, chopped
- Garlic – 4 cloves, minced
- Cardamom pods – 6 pods
- Cloves – 5 whole
- Cinnamon stick – 1 stick
- Bay leaves – 2 leaves
- Saffron – 1/4 tsp
- Butter – 3 tbsp
- Salt – to taste
- Black pepper – 1 tsp
- Almonds – 1/2 cup / 70 g, toasted
- Raisins – 1/2 cup / 75 g
- Chicken stock – 4 cups / 960 ml
- Vegetable oil – 3 tbsp
Instructions
- In a large pot, heat vegetable oil over medium heat. Add chopped onions and sauté until golden brown.
- Add the minced garlic, cardamom pods, cloves, cinnamon stick, and bay leaves to the pot. Sauté until fragrant.
- Place the whole chicken in the pot and brown on all sides, about 8-10 minutes.
- Pour in the chicken stock, season with salt and pepper, and bring to a simmer. Cover and cook until the chicken is tender, about 45 minutes.
- Remove the chicken from the pot and set aside. Strain the stock, discarding the solids, and return the liquid to the pot.
- Rinse the rice under cold water and add it to the pot with the reserved stock. Cook the rice according to package instructions until nearly done.
- Stir in the saffron, then top the rice with the whole chicken. Cover and cook on low heat until the rice is fully cooked, about 10-15 minutes.
- In a small pan, melt butter and add the almonds and raisins. Toast until the almonds are golden.
- Serve the rice on a large platter, with the chicken on top, garnished with the toasted almonds and raisins.
Substitutions
- Whole chicken -> Chicken breasts
- Saffron -> Turmeric
- Basmati rice -> Jasmine rice
Enhancements in the Next Evolution
- Marinate the chicken overnight with yogurt and spices for enhanced flavor.
- Use ghee instead of butter for a more authentic taste.
- Add a tablespoon of rose water to the rice during the final cooking stage for an aromatic touch.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
