Ramadan Recipes: Chicken and Rice

Discover nutritious Iftar and Suhoor recipes and prepare easy-to-make dishes for your Ramzan feast.

Chicken and Rice is a comforting and hearty dish perfect for Ramadan. This traditional recipe, commonly enjoyed during the holy month of Ramzan, combines tender chicken pieces with fragrant rice cooked in flavorful spices. It's a nourishing meal that brings families together to break their fast and share in the blessings of the season. With its rich aroma and delicious taste, Chicken and Rice is a beloved staple during Ramadan, providing energy and satisfaction after a day of fasting.

This recipe was crafted by our esteemed culinary advisor, Chef Sarah.

For more recipes, be the first to receive our newsletter straight to your inbox.
Join our WhatsApp channel to dive into a world of real-time engagement!

Related Contents

This article was previously published on UAE Moments. To see the original article, click here

Ingredients
- 30 Minutes
- 8 Serving
- 254 Calories

For the Chicken

1 ½ pounds chicken thighs

1 small onion roughly chopped

2 cinnamon sticks

2 bay leaves

1 teaspoon salt

1 teaspoon black pepper

6 cups water

For the Nut Toppings

1 tablespoon butter

½ cup cashews

½ cup slivered almonds

2 tablespoon pine nuts

For the Rice and Beef

2 tablespoons butter

1 onion chopped

1 pound lean ground beef

2 teaspoons 7 Spice

1 ½ teaspoons salt divided

½ teaspoon black pepper

2 cups long grain rice rinsed

Fresh parsley for serving

Method & Directions
- 60 Minutes

Cook the Chicken & Make the Stock
تم نسخ الرابط

Place the chicken thighs, onion, cinnamon sticks, bay leaves, salt and pepper in a large stockpot on high heat. Add water and bring to a boil. Lower the heat to medium and continue cooking until the chicken is cooked through, about 25 minutes. Remove the cooked chicken and use two forks to shred into bite-sized pieces. Strain the chicken stock and discard the aromatics. Reserve 3 cups of the stock to use to cook the rice and store the remaining stock for another use.
Cook the Nuts Topping
تم نسخ الرابط

Melt the butter in a large pot over medium heat. Add the cashews, almonds and pine nuts and toast, stirring frequently, until they’re golden-brown and fragrant, 3 to 5 minutes. Transfer to a bowl and set aside.
Cook the Rice and Beef and Serve
تم نسخ الرابط

In the same pot used to cook the nuts, melt the butter over medium heat. Add the onion and ground beef and season with the 7 Spice and ½ teaspoon of salt. Cook until the onions are soft and the ground beef is browned, 8-10 minutes. Add the rice, remaining 1 teaspoon of salt and stir to combine. Pour the reserved chicken broth on top. Mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes. Remove from heat and let the rice rest, covered, for 5 more minutes. Uncover and fluff with a fork. Transfer the rice and beef mixture to a large serving platter, add the shredded chicken on top and scatter the cooked nuts over the top. Sprinkle with fresh chopped parsley and serve immediately.

Ramadan Recipes: Chicken and Rice

Ingredients

For the Chicken

For the Nut Toppings

For the Rice and Beef

Method & Directions