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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. Put the chicken pieces and water in a large pot and bring to a boil; add the spices and cinnamon sticks, cover, and reduce heat to a simmer. | 2. Cook 25 minutes (chicken will not be fully cooked), remove chicken, strain stock and reserve. | 3. Heat ghee in a large pot and brown the chicken on all sides, 6 minutes total; remove and set aside. | 4. Saute ginger a minute, stir in Omani spices; add chicken bouillon and 4 1/2 cups water and bring to a boil. | 5. Stir in the rice, cover, and cook over liw for 10 minutes. | 6. Return chicken, cover, and cook an additional 10 minutes until rice and chicken are fully cooked. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2	lbs		1949.3378	0.0	168.6404	136.5443
water	8	cups		0.0	0.0	0.0	0.0
cardamom pod	1	teaspoon		-	-	-	-
clove	1	teaspoon		5.754	1.3761	0.1254	0.273
black peppercorn	1	teaspoon		-	-	-	-
coriander	1	teaspoon	dried	0.0767	0.0122	0.0071	0.0017
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
cinnamon	3			-	-	-	-
ghee	3	tablespoons		-	-	-	-
ginger	1	tablespoon	chopped	4.8	1.0662	0.1092	0.045
omani spice	3	tablespoons		-	-	-	-
chicken bouillon cube	3			-	-	-	-
basmati rice	2 1/2	cups	washed drained	-	-	-	-

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