Cardamom-infused Chicken with Rice

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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).



  1. Boil chicken in the water with cardamoms and salt, until soft and tender (1 hour).
  2. Remove chicken to an oven tray.
  3. Strain chicken broth into a big bowl and.
  4. Pour back into the cooking pot.
  5. Add rice to the broth, taste for salt.
  6. Cook rice till extremely soft and mushy.
  7. Add milk and simmer for 10 minutes, stirring continually on low heat.
  8. Heat ghee and mastikah in a saucepan on the stove till mastikah melts (it would not work in the microwave).
  9. Add melted mastikah to the rice and mix well.
  10. Switch heat off close pot and rest for 10 minutes.
  11. Pop chicken under the grill to redden.
  12. Place rice onto serving plate arrange chicken over the rice.