Mofatah Al Dajaj | An Ethnic Saudi Rice and Chicken Dish

Ingrédients

• 1 inch galangal root
• 2 inch cinnamon stick
• 3 green cardamom
• 2 pieces Black stone flower (aka shaiba leaves or kalpasi or dagar da phool)
• 1 dried black lime (loomi)
• 1 pinch saffron strands (optional)
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon cinnamon powder
• 1 teaspoon chilli flakes
• 1 teaspoon Baharat spice mix (or bezar spice mix)
• 2 teaspoon ginger garlic paste
• 1 tablespoon olive oil
• 1 tablespoon rose water
• 1 lemon (juiced)
• 1 teaspoon white vinegar
• salt to taste
• 1/2 tablespoon olive oil
• 1 large onion (sliced finely)
• 1 tablespoon raisins (black or golden)
• 1/4 cup almonds (blanched )
• 2 tablespoons prepared wet spice mixture
• 1 tablespoon olive oil
• 1 large onion
• 3 green chillies
• 550 grams chicken bone-in pieces
• 1/4 teaspoon Freshly ground black pepper (freshly ground )
• 1/4 teaspoon cumin powder
• 3 1/2 cups water
• 1 1/4 cups basmati rice (washed and soaked for 30 minutes)
• chicken stock (that you got after boiling the chicken - adjust this according to your rice requirement)
• salt to taste

Préparation

1. 1

   --- Prepare the spice bundle ---

2. 2

   bundle: Make a small bundle of the whole spices by keeping them in a clean piece of muslin cloth and tying the ends together. Ensure this is tight so it doesn't open up while boiling.

3. 3

   --- Prepare the Wet Spice mixture ---

4. 4

   Prepare the Wet Spice mixture: Add all the ingredients (a pinch of saffron (optional), turmeric powder, cinnamon powder, chilli flakes, Arab spice mix or Bezar spice mix, ginger garlic paste, olive oil, rose water, juice of a lemon, white vinegar and salt to taste) to a small bowl and give it a good stir. Keep this aside.

5. 5

   --- Prepare the Almond and raisins garnish ---

6. 6

   blanch almonds: Soak the almonds in hot water for a few minutes or microwave for 1 minute. Peel and slice the almonds and keep them aside. Also, if adding Pine nuts, roast them and keep them aside.

7. 7

   saute onion: Heat oil in a pan and add onions and cook on a low flame until they are caramelised.

8. 8

   saute: Add 2 tablespoons of prepared Wet Spice mixture and cook for a few minutes, then add the almonds and raisins. Keep aside until needed.

9. 9

   --- Boil the Chicken ---

10. 10

    saute onions: Heat oil in a deep pot and add finely chopped onion and green chillies and saute this for about 2 minutes.

11. 11

    brown the chicken pieces: Add the washed and drained chicken pieces and season with salt, pepper, and cumin. Keep turning the chicken pieces until lightly browned.

12. 12

    add water: Add the spice bundle and 3 and 1/2 cups of water.

13. 13

    boil: Bring the water to a boil, then simmer and cook covered for about 30 minutes (on low heat).

14. 14

    remove chicken: Switch off and remove the chicken pieces from the pot and place them on a flat pan.

15. 15

    pan roast chicken: Brush the chicken with the remaining Wet Spice mixture, and roast it on a stovetop or in an oven until lightly browned and charred.

16. 16

    --- Prepare the mofatah al dajaj ---

17. 17

    cook rice: Meanwhile, to double ensure there is enough broth in the pot to cook the rice, transfer the broth into a measuring cup and adjust accordingly. My rice required 2 cups of water for every cup of rice. I got that exactly, so add or remove liquid as per your rice requirement. If you are an expert, you will know if the broth is enough once you add the rice. Top with more hot water if required.

18. 18

    boil rice: Tip the rice into the broth. Bring it to a boil on medium to high flame. Let it boil until there is no liquid on the surface. Reduce the flame to the lowest.

19. 19

    steam cook rice: Stir the rice once and place back the roasted chicken and Kashna or Almond and onion mixture over the rice. Cover the pot with foil and then with a tight lid.

20. 20

    steam cook rice: Slide a heat diffuser or flat pan between the flame and pot. Cook for another 5 to 8 more minutes and switch off. Let it sit unopened for 10 to 12 minutes.

21. 21

    Serve Mofatah al dajaj hot with buttermilk and salad.