Sidreyat al Dajaj

Cut the skinned chicken breasts into bite-sized pieces, approximately 1-2 inches, ensuring uniform size for even cooking.

Heat the milk in a large pot over medium heat until small bubbles form around the edges, approximately 3-4 minutes.

Add the chicken pieces to the hot milk and bring to a gentle simmer, stirring occasionally to ensure even cooking.

Pour the rice flour mixture slowly into the simmering milk while stirring constantly to prevent lumps from forming.

Stir in the ground cardamom, distributing it evenly throughout the mixture.

Add the sugar gradually while stirring constantly until fully dissolved into the creamy sauce.

Pour in the rose water and stir well to incorporate the fragrant flavoring throughout the dish.

Continue simmering for another 5-8 minutes until the sauce thickens and coats the back of a spoon, stirring occasionally to prevent sticking.

Transfer the Sidreyat al Dajaj to a serving dish and dust the surface generously with ground cinnamon for decoration before serving warm.