Mofatah Al Dajaj | An Ethnic Saudi Rice and Chicken Dish

Ingredients

• 1 inchgalangal root
• 2 inchescinnamon stick
• 3green cardamom pods
• 2 piecesblack stone flower (shaiba leaves, kalpasi or dagar da phool)
• 1dried black lime (loomi)
• 1 pinchsaffron strands (optional)
• ¼ teaspoonturmeric powder
• ¼ teaspoonground cinnamon
• 1 teaspoonchilli flakes
• 1 teaspoonBaharat spice mix or bezar spice mix
• 2 teaspoonsginger and garlic paste
• 1 tablespoonolive oil
• 1 tablespoonrose water
• 1lemon, juiced
• 1 teaspoonwhite vinegar
• to tastesalt
• ½ tablespoonolive oil
• 1 largeonion, finely sliced
• 1 tablespoonraisins, black or golden
• 35 g (¼ cup)blanched almonds
• 2 tablespoonsprepared wet spice mixture
• 1 tablespoonolive oil
• 1 largeonion
• 3green chillies
• 550 gbone-in chicken pieces
• ¼ teaspoonfreshly ground black pepper
• ¼ teaspoonground cumin
• 830 ml (3½ cups)water
• 250 g (1¼ cups)basmati rice, washed and soaked for 30 minutes
• As neededchicken stock from boiling the chicken
• to tastesalt

Instructions

1. 1

   Make spice bundle

   Place the galangal, cinnamon stick, cardamom, black stone flower and dried black lime in a clean piece of muslin. Tie it securely so the spices stay inside during cooking.

2. 2

   Mix wet spices

   In a small bowl, stir together the saffron, turmeric, ground cinnamon, chilli flakes, Baharat or bezar, ginger and garlic paste, 1 tablespoon olive oil, rose water, lemon juice, vinegar and salt to taste. Set aside.

3. 3

   Prepare almonds

   Soak the almonds in hot water for a few minutes, or microwave them for 1 minute. Peel and slice them, then set aside.

4. 4

   Caramelise onion

   Heat ½ tablespoon olive oil in a pan. Add the sliced onion and cook over a low heat until caramelised.

5. 5

   Finish garnish

   Stir 2 tablespoons of the wet spice mixture into the onion and cook for a few minutes. Add the almonds and raisins, then set the garnish aside.

6. 6

   Soften aromatics

   Heat 1 tablespoon olive oil in a deep pot. Add the onion and green chillies and sauté for about 2 minutes.

7. 7

   Brown chicken

   Add the washed and drained chicken, salt, black pepper and cumin. Turn the pieces until lightly browned.

8. 8

   Add water

   Put the spice bundle into the pot and pour in 830 ml water.

9. 9

   Simmer chicken

   Bring the liquid to the boil, then cover and simmer over a low heat for about 30 minutes.

10. 10

    Remove chicken

    Turn off the heat and transfer the chicken pieces to a flat pan.

11. 11

    Roast chicken

    Brush the chicken with the remaining wet spice mixture. Roast it on the hob or in an oven until lightly browned and charred.

12. 12

    Check broth

    Measure the broth and adjust it to suit the rice. The recipe uses about 2 cups of liquid per cup of rice; add more hot water if needed, or remove excess broth.

13. 13

    Boil rice

    Add the soaked rice to the broth and bring it to the boil over a medium-high heat. When no liquid remains on the surface, turn the heat to its lowest setting.

14. 14

    Layer ingredients

    Stir the rice once, then place the roasted chicken and the almond, onion and raisin garnish over the top. Cover the pot with foil and then a tight-fitting lid.

15. 15

    Steam and rest

    Place a heat diffuser or flat pan between the flame and the pot. Cook for another 5–8 minutes, then turn off the heat and leave the pot unopened for 10–12 minutes.

16. 16

    Serve hot

    Serve the Mofatah Al Dajaj hot with buttermilk and salad.

What is Mofatah Al Dajaj?

Mofatah Al Dajaj is a Saudi chicken-and-rice dish in which spiced chicken is simmered, then served over rice cooked in its broth. The name describes a generous, celebratory style of serving, with the chicken presented over a fragrant bed of rice.

This version layers in a Kashna-style garnish of caramelised onion, almonds and raisins. Whole spices flavour the broth, while a tangy, aromatic wet spice mixture seasons both the garnish and the chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 713 calories, 32g protein, 72g carbs, 34g fat.

The basmati rice supplies most of the carbohydrates, while the chicken contributes much of the protein. Olive oil, almonds and the chicken carry much of the fat; serve with salad or another vegetable for a more balanced plate.

Build flavour with whole spices

Spice bundle: Keeping the galangal, cinnamon, cardamom, black stone flower and loomi together in muslin makes it easy to lift them out after simmering. Tie the cloth firmly so it does not come apart in the broth.

Wet mixture: Saffron, Baharat, ginger and garlic, lemon and rose water make a separate seasoning for the garnish and chicken. Set aside the two tablespoons for the garnish, then use the remainder to brush the chicken.

Make the onion garnish

Slow cooking: Give the sliced onion time to caramelise over a low heat; rushing it can leave it pale and sharp rather than sweet. Stir in the measured wet spice mixture before adding the almonds and raisins.

Almonds: Blanching makes the skins easier to remove, and slicing helps the nuts distribute through the garnish. Keep the finished mixture aside until the rice is ready.

Simmer and brown the chicken

Initial browning: Turn the chicken in the pot until lightly coloured before adding the water. This gives the cooking liquid a savoury base.

Final colour: After about 30 minutes of covered simmering, brush the chicken with the remaining wet spice mixture and roast it until lightly browned and charred. The chicken should be cooked through before serving.

Get the rice liquid right

Broth check: Measure the cooking liquid before adding the rice, then adjust it to the amount your rice needs. The recipe gives a guide of about 2 cups of liquid for each cup of rice, but rice varieties and pots can differ.

Surface cue: Let the rice boil until liquid is no longer visible on top, then lower the heat. Avoid stirring repeatedly, which can break the grains and make the finished rice sticky.

Finish by steaming

Gentle heat: A diffuser or flat pan between the flame and pot helps protect the rice from direct heat during its final 5–8 minutes. Cover the pot tightly with foil and a lid to trap steam.

Resting: Leave the pot unopened for 10–12 minutes after turning off the heat. This lets the steam settle through the rice before you lift the lid and serve.

What to serve alongside

Cool sides: Buttermilk and salad are suggested accompaniments, bringing a cool contrast to the warm spices and rich garnish. A crisp, simply dressed salad works well alongside the rice.

Serving: Spoon the rice onto a platter, arrange the roasted chicken over it and finish with the onion, almond and raisin mixture. Make sure each portion gets some garnish as well as chicken and rice.

Recipe notes & tips

• Soak the basmati rice for the full 30 minutes, then drain it before cooking.
• Tie the muslin spice bundle tightly so loose spices do not end up mixed through the rice.
• Keep the onion cooking over a low heat so it caramelises without burning.
• Check the broth against your rice’s liquid requirement before adding the grains.
• Use a heat diffuser or flat pan for the final steaming stage to reduce the risk of scorching.
• Let the covered pot rest for the full 10–12 minutes before opening it.

Variations

• Adjust the heat: Use fewer green chillies for a milder pot.
• Choose your raisins: Use black or golden raisins according to preference.
• Add saffron: Keep the pinch in the wet spice mixture for its aroma and colour, or omit it.
• Change the garnish: Use extra almonds in place of some raisins for a less sweet finish.
• Serve with salad: Add a crisp salad alongside the traditional buttermilk.

Common mistakes to avoid

• Loose spice bundle: Tie the muslin securely so the whole spices stay contained.
• Burnt onion: Keep the heat low and cook the sliced onion gradually until caramelised.
• Guessing the broth: Measure it and adjust to your rice’s needs before adding the grains.
• Stirring too much: Stir the rice once as directed, then leave it to cook undisturbed.
• Opening the lid early: Keep the pot closed during the final steam and resting time.
• Skipping the rest: Leave the rice covered for 10–12 minutes so it can finish settling.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until piping hot throughout, adding a splash of water or stock to the rice if it has dried out.

Frequently asked questions