Chicken Mazbi/Stone Grilled Aromatic Rice With Chicken

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Chicken Mazbi/Stone Grilled Aromatic Rice With Chicken

Description

Cooking Time

Preparation Time :20 Min

Cook Time : 45 Min

Total Time : 1 Hr 5 Min

Ingredients

Serves : 6
  • Chicken whole cut into 4


  • Salt 1 tbsp


  • Ground coriander 1 tbsp


  • Ground cumin 1 tbsp


  • Lemon juice 2 tbsp


  • Nutmeg 1/4 tsp


  • Ground cardamom 1 tsp


  • Ground cinnamon 1 tsp


  • Ground cloves 1 tsp


  • Ground peppercorns 1 tsp


  • Garlic cloves minced 6-8


  • Turmeric 1/2 tsp


  • Olive oil 2 tbsp


  • Saffron threads 5-6


  • Cinnamon sticks 3


  • Cardamom pods crushed 4


  • Lemon Wedges 3-4


  • Black peppercorns 7-8

Directions

  • Marinate chicken with all the spice powders and the lemon juice. Cover and refrigerate for atleast 2 hours.
  • Soak saffron threads in little milk for an hour so that we get a deep orange colour that looks so inviting when we add that to the rice. Soak rice for 20 minutes.
  • In a deep cooking pot, heat oil and add cinnamon sticks, crushed cardamom pods, cloves and whole peppercorns. Saute for a while and then add the sliced onion.Saute until light pink in colour with the raw smell almost diminished.
  • Add soaked rice now and mix for a minute or so. Now add water as required depending upon the quality of the rice. Stir in salt as required and cook on high heat for the first 5 minutes. Stir in between once or twice. Also add lemon wedges to it.
  • After done, sprinkle saffron soaked milk on the rice and fluff up. Do not be harsh with it. Do it with gentle hands. Cover and set aside.
  • Meanwhile wash and clean the stones of preferably smaller size. Place them on the barbecue grill. Arrange chicken on these hot stones and cook until done.
  • This stone grilled chicken tastes absolutely delish and is a perfect dish to be served at iftaar and as a part of Eid celebrations too. Serve it alongside lots of salad and mint raita.
  • A fluffy and a delicious rice that is originally from Yemen and is loved and made all over the Arab Peninsula. As the name suggests, it is literally done on hot stones and the aromatic touch to this basically comes from this grilling. The spice powders used in this is called Hawaij spicemix, which is made in large amounts and stored just as any other Indian spices. However here i have given only a feasible amount that is used only once for this recipe. A best dish to be enjoyed on Eid. A mild, flavourful and aromatic rice recipe that goes well with everyone who loves their food to be on a little milder side. Happy Stone Grilling!