Spiced Basmati Rice with Oven-Roasted Chicken

Spiced basmati rice served with oven-roasted chicken is one of the most popular dishes on the Arab table. It is perfect for family gatherings and special occasions. Try this easy and guaranteed recipe from Nadormagazine, and serve a delicious lunch for your family.

⏱️ Cooking Time

60 minutes

👥 Serves

4 people

Ingredients

For the Chicken Marinade:

1 kg whole chicken
½ tsp black pepper
½ tsp turmeric
½ tsp ground cardamom
½ tsp cinnamon
½ tsp cumin
2 tbsp tomato paste
1 tsp salt
1 tbsp corn oil
2 tbsp lemon juice

For the Rice:

3 cups basmati rice
10 cloves
10 cardamom pods
2 tbsp corn oil
1 cinnamon stick
2 bay leaves
1 tsp cumin seeds
1 tsp coriander seeds
3 green chili peppers
1 tbsp salt

For the Onion Topping:

½ cup corn oil
¾ cup raisins
2 onions, coarsely chopped

Preparation Steps

Roasting the Chicken:

Preheat the oven to 180°C.
Prepare a baking tray and an oven bag suitable for roasting chicken.
Mix pepper, turmeric, cardamom, cinnamon, cumin, and salt in a bowl.
Rub half of the spice mixture onto the chicken, inside and out. Rub with tomato paste as well.
Place the chicken in the oven bag, add lemon juice and oil, seal the bag, and roast for 60 minutes until fully cooked.

Preparing the Rice:

Wash the rice several times and soak it for 30 minutes.
In a pot, heat the oil and add cloves, cinnamon stick, cardamom, cumin seeds, coriander seeds, and bay leaves. Stir until fragrant.
Drain the rice, add it to the spices, and stir for a few seconds.
Add 4½ cups of water, salt, and black pepper. Bring to a boil and let the rice absorb the water.

Preparing the Onion Mixture:

In a wide pan, heat the oil and sauté the onions until golden.
Add the raisins and cook until they turn golden, then remove from heat.

Final Assembly:

Spread the onion and raisin mixture over the rice.
Cover and cook on low heat for 30 minutes, until the rice is fully cooked.
Transfer the rice to a large serving platter, place the roasted chicken on top, and serve hot.