Saudi Rice With Chicken And Chickpeas

Saudi Rice With Chicken And Chickpeas


Chicken pieces with bones

8 cups water or 2 litres

2 dried limes

3 small cinnamon sticks

5 whole cloves

8 whole cardamom pods

½ tablespoon ground cumin

½ teaspoon ground black pepper

1 to 2 tablespoons ghee

3 medium onions, chopped

1/2 teaspoon garlic paste

1/2 teaspoon ginger paste

1 tin canned chickpeas or 450 g, drained {if you don’t have the tin canned chickpeas, then just boil the one you have at home}

2 cubes chicken bouillon

2½ cups basmati rice or 500 g, washed and drained

1 teaspoon Chili powder or to taste {Optional}

1/2 teaspoon Garam Masala powder or to taste {Optional}

2 to 3 medium potatoes {peeled and sliced in the middle}


A} Place chicken pieces and water in a large pot bring to boil and remove froth as it appears.

B} Add the dried limes, cinnamon, and all spices. Cover and simmer over low heat until the chicken is nearly tender, please don’t overcook it, or let’s say half way cooked. Remove and set aside. ALTENATIVE marinate it for about 1 hour or more and then grill it —> set aside

C} Heat ghee in a large pot

D} Add and cook onions stirring for 3-7 minutes or until golden brown.

E} Add garlic and garlic, stir for 1 minute.

F} Add the cooked chickpeas, chicken bouillon , Potatoes, the cooked chicken with the stock, the stock should be around 4 cups/ 1000ml , add more water if needed.

G} Cover with the rice and cook over low heat for 25-30 minutes or until rice is nicely cooked.

H} Serve the way it is or with salad {optional}.


Written by Farhat

Farhat Abbas

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