Grilled Chicken with Two Basmati Rice Methods

Grilled Chicken with Two Basmati Rice Methods

This recipe is grilled chicken with two methods for cooking basmati rice. The chicken is cleaned, then seasoned with salt, lemon, dried coriander, black pepper, cinnamon, tomato molasses, and water. It is left in the marinade for several hours, then grilled in the oven at 180 to 190°C with water in the tray and lamb fat on top so it remains tender and glossy. The first rice method is boiling it in plenty of water with aromatic spices, then draining it. The second method is cooking the rice with a specified amount of water for each cup of rice, along with ghee, salt, and cardamom, until gently cooked through, then serving it with the chicken and its fat.

A grilled chicken dish served with basmati rice prepared in two different ways.

Like grilled chicken with rice on the side.

Ingredients

  • 1500 grams chicken
  • 1.5 tsp salt
  • 1 lemon
  • tsp dried coriander
  • half tsp black pepper
  • half tsp cinnamon
  • 1.5 liters water
  • 2 tbsp tomato molasses
  • 150 grams lamb fat
  • 4 cups basmati rice
  • 4 pods cardamom
  • 5 cloves cloves
  • 2 leaves bay leaves
  • 2 dried limes
  • 1 cinnamon stick
  • 3 liters water
  • tbsp ghee
  • 4 cups rice
  • 1⅓ cups water for each cup of rice water
  • tsp salt
  • 1.5 tbsp ghee
  • a teacup white vinegar or any available vinegar
  • 1 tbsp water

Instructions

  1. In a suitable bowl, wash the chicken with water, vinegar, and salt, then clean it thoroughly inside and out.
  2. In the marinade bowl, slice the lemon, then place it on the chicken with the salt, dried coriander, black pepper, cinnamon, tomato molasses, and water.
  3. In the marinade bowl, leave the chicken in the refrigerator for five to six hours; according to the chef, it can be left for a full day.
  4. In an oven tray, place some water in the bottom to create steam during grilling.
  5. In the oven, place the chicken over a bottle or a wide glass container so it takes an upright shape while grilling.
  6. In the oven, grill the chicken at 180 to 190°C, with top and bottom heat and the fan if available, for the first half hour.
  7. In the oven, place the lamb fat over the chicken to prevent the top from burning and to add richness and shine.
  8. In a large pot, wash the basmati rice several times, then drain it.
  9. In a large pot over the heat, bring 3 liters of water to a boil with the salt, cardamom, cloves, bay leaves, dried limes, cinnamon stick, and ghee.
  10. In the pot, add the basmati rice and leave it uncovered until it boils, then boil it for exactly 10 minutes and drain immediately.
  11. In another pot, place the cups of rice with 1⅓ cups of water for each cup of rice, then add the salt, cardamom, and ghee.
  12. In the second pot over the heat, leave the rice until it boils, then lower the heat and cover the pot until it cooks gently.
  13. On a serving platter, carefully lift the chicken out of the tray so it does not fall apart.
  14. On a serving platter, spoon the rice cooked by the second method beneath the chicken, then add the chicken fat collected in the tray over it.
  15. On a serving platter, serve the chicken with the rice and daqoos, as shown in the video.

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