A traditional Emirati comfort dish featuring chicken and basmati rice slow-cooked with warm Arabic spices until the grains break down into a thick, creamy porridge. Gently mashed and seasoned with turmeric, cumin, and dried lime, this dish embodies the simple, hearty flavors of UAE home cooking.
Prep Time15 mins
Cook Time75 mins
Total Time90 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 16 gFat
- 5 gSaturated Fat
- 52 gCarbs
- 4 gFiber
- 4 gSugar
- 32 gProtein
- 620 mgSodium
- 480 mgPotassium
- 75 mgCalcium
- 3.5 mgIron
- 10 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the chicken and base
- 1 kg bone-in chicken thighs and drumsticks, skin removed
- 2 tablespoons ghee or olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 medium tomatoes, finely chopped
- 1 whole dried lime (loomi), pierced
- 2 1/2 cups water or chicken broth
For the rice and spices
- 1 1/2 cups basmati rice, rinsed
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground black pepper
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 1 1/2 teaspoons salt, or to taste
For finishing and garnish
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 1 small onion, thinly sliced and fried until golden (optional)
- 1 teaspoon ghee for drizzling
Directions
- Season the chicken pieces with salt and pepper. Heat the ghee or oil in a heavy pot over medium heat and brown the chicken on both sides for about 5 minutes, then transfer to a plate.
- In the same pot, sauté the chopped onion for 4 to 5 minutes until soft and translucent. Add the garlic and ginger and cook for 1 minute until fragrant.
- Stir in the tomatoes, turmeric, cumin, coriander, black pepper, cardamom, and cinnamon stick. Cook for 3 to 4 minutes until the tomatoes soften and the mixture thickens.
- Return the chicken to the pot along with the dried lime, then pour in the water or broth. Bring to a boil, reduce the heat, cover, and simmer for 25 to 30 minutes until the chicken is tender.
- Remove the chicken pieces, shred the meat from the bones, and discard the bones. Set the meat aside and strain the broth, returning it to the pot.
- Add the rinsed rice to the pot with the broth. Bring to a boil, then reduce the heat to low, cover, and cook for 25 to 30 minutes, stirring occasionally, until the rice is very soft and the grains begin to break down.
- Using a wooden spoon, vigorously mash and stir the rice for 2 to 3 minutes until it reaches a thick, porridge-like consistency, then fold in the shredded chicken.
- Adjust the seasoning with salt and stir in most of the cilantro and parsley. The texture should be loose enough to settle when the pot is tapped; add a splash of hot water if too thick.
- Spoon into shallow bowls, drizzle with ghee, and garnish with the remaining herbs and crispy fried onions if using. Serve immediately.
- Enjoy warm as a comforting main course, traditionally eaten communally by scooping with the right hand.
Cook’s Notes
- The signature texture is a soft, mashed porridge looser than typical rice; stir often near the end and add hot water as needed to prevent sticking.
- Dried lime (loomi) provides the authentic tangy depth; if unavailable, substitute with 1 tablespoon of fresh lemon juice stirred in at the end.
- For a fish version, swap the chicken for firm white fish fillets and reduce the initial simmering time to 12 to 15 minutes.
- A heavy-bottomed pot distributes heat evenly and helps the rice break down into the proper creamy consistency.
- This dish is traditionally eaten communally, scooped with the right hand from a shared platter.
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