Heat butter in a non stick pot. Add in the onions and the garlic. Saute them until just light pink. Add the chicken. Saute it well on medium flame turning it every now and then.
After 10 mins, add the tomato puree and all the spices one by one. Add in the chicken stock and if you are short of it, then add 2 cubes of chicken seasoning (maggi) cubes to four cups of water.
Cover and simmer until 20 minutes on medium flame. Remove the chicken from the pot and add in the rice. Cover and cook until done. Do not stir it much. After it is done, give it a light stir.
Preheat oven to 200° and broil these chicken pieces for just about 10 mins. Do not over do it. If you wish you can even pan fry them in little butter.
Garnish with grated carrots, raisins and nuts. Serve hot with a special sauce called shattah/salata hara or even our very own raita.
FOR THE SAUCE, you need to blend in all the ingredients and yippie! All done. Enjoy!
A national dish of Saudi Arabia, believed to have originated in Yemen, also called as majbous, machbous or makbous. Made with either lamb or chicken meat, it tastes equally yummy. The spices used are called the baharat spices that add a special aroma and flavour to the dish. Enjoy this lovely rice recipe with your loved ones for a scrumptious weekend meal.
