Cardamom-infused Chicken with Rice
This dish is my ultimate comfort food. Its commonly eaten in winter and during the month of Ramadan for the predawn breakfast,but for me its a regular at least 2 or 3 times a month. Its always served with doggos (Saudi salsa). (Note: in Saudi cuisine the thigh and drumstick is not disjointed and is served as one portion).
- 1¼ kg chicken, with skin on, disjointed and washed
- 4 cups water
- 7 green cardamom (peel the skin slightly so seeds can fall out)
- 2 teaspoons salt(to taste)
- ¾ cup basmati rice
- 2 cups milk
- 3 tablespoons ghee
- 2 pieces gum arabic (mastikah do not leave it out)
- Boil chicken in the water with cardamoms and salt, until soft and tender (1 hour).
- Remove chicken to an oven tray.
- Strain chicken broth into a big bowl and.
- Pour back into the cooking pot.
- Add rice to the broth, taste for salt.
- Cook rice till extremely soft and mushy.
- Add milk and simmer for 10 minutes, stirring continually on low heat.
- Heat ghee and mastikah in a saucepan on the stove till mastikah melts (it would not work in the microwave).
- Add melted mastikah to the rice and mix well.
- Switch heat off close pot and rest for 10 minutes.
- Pop chicken under the grill to redden.
- Place rice onto serving plate arrange chicken over the rice.