Chicken Recipes ,
Savory Recipes ,
Middle Eastern Food Recipes
basmati rice washed until water ran clear then drained
medium onion sliced
cloves garlic crushed
boneless chicken breast cubed
Chicken Stock Bouillon Cubes
medium tomatoes, peeled and pureed
coriander leaves chopped
fresh mint chopped
Pinch of saffron filaments
Soak the saffron in ¼ cup water.
Remove rice from saucepan and spread evenly over a large platter and set aside to cool slightly.
Stir in the onion and cook for 3-4 minutes, stirring, until onion is golden brown.
In a medium pot, add a layer of ½ the prepared rice, then layer the chicken mixture, with the chopped coriander and mint sprinkled over it, and topped with a layer of the remaining rice.
First, let me introduce myself. I'm Arwa; a citizen of the world. I like to explore the world, and try different foods from around the globe. Here, I share my passion for food with you, bringing you closer to different cultures an...Read more