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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Half cook rice using straining method - basically you just fill the pot with water and salt to taste, bring to the boil, add rice (rice has to be MUCH less than water) and cook until rice starts floating (thats when you know its half cooked but taste rice to make sure). When your done strain rice. | 2. In the meantime, heat oil in a saucepan/pot. Rub chicken pieces with spices and add to pot (note: if pieces are large then cut slits in chicken and rub spices inside and under skin if the skin is on). | 3. Add onions & whole spices. | 4. Fry until onions are soft. | 5. Add rice & turmeric and add a little broth over the rice, mix up somewhat. | 6. Cover and reduce heat to medium- low - cook for around 45 minutes. Note: put a paper towel between cover and pot so that it absorbs the extra water. | 7. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water				-	-	-	-
sea salt				-	-	-	-
chicken	1	lb		974.6689	0.0	84.3202	68.2722
onion	2		sliced	120.0	28.02	3.3	0.3
basmati rice	1 1/2	1/2	soaked	-	-	-	-
spice			mixed	-	-	-	-
cinnamon	1			-	-	-	-
cardamom pod	3 -4			-	-	-	-
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
chicken broth				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.