Chicken, basmati rice, dried lime, and Gulf spices cook into a fragrant one-pot rice dish.
25 min prep 60 min cook 89 min rest
Keeps the screen on · step-by-step guide · built-in timer
Soak the rice in water for 20 minutes and drain.
Rub the chicken with salt and half of the spice blend.
Fry the chicken in oil for 8 minutes, until colored, and set aside.
Soften the onion for 8 minutes, then add the garlic and tomatoes.
Add the dried limes, cinnamon, cardamom, turmeric, and remaining spice blend.
Add the chicken and chicken broth, and cook for 25 minutes.
Spread the rice in the pot, cover, and cook for 18 minutes.
Turn off the heat and steam for 10 minutes, remove the lime pieces, and serve with cilantro.
💡 Tip: Cracking the dried lime lets its aroma pass into the pilaf, but remove the pieces before serving so they do not add bitterness.
🍽️ Serving suggestion: Serve hot with yogurt salad, pickles, and fresh cilantro.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~560
kcal calories
32
g protein
68
g carbs
18
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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