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Joud 1

"This is a traditional Saudi main dish, made of rice with chicken or meat served with it."
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1 h 20 m servings 865 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 865 kcal
  • 43%
  • Fat:
  • 42.7 g
  • 66%
  • Carbs:
  • 57.3g
  • 18%
  • Protein:
  • 57.9 g
  • 116%
  • Cholesterol:
  • 208 mg
  • 69%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the chicken, cardamom pods, cinnamon, and whole red onion into a large Dutch oven. Fill with enough water to cover the chicken, and bring to a boil over medium-high heat; boil for 20 minutes. Reserve 4 cups of the resulting chicken stock in a large saucepan.
  3. Remove the chicken and onion from the Dutch oven and place in a roasting pan. Season the chicken with the dried cilantro, black pepper, and salt; cover with aluminum foil.
  4. Bake the chicken in the preheated oven for 30 minutes, then remove the foil and continue baking until the chicken becomes golden brown.
  5. Meanwhile, pour the rice in with the reserved chicken stock. Bring the rice to a boil over high heat, stirring occasionally. once it reaches a boil, cover the saucepan and reduce the heat to low, simmer covered for 15 minutes. Stir the milk into the rice and bring the heat back up to medium-low; cook uncovered until no liquid remains. Serve the rice topped with the chicken and onion.


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.


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Good. Served to company and they all liked it too. It does not say whether to include the cinnamon sticks and pods in the broth that you use to cook the rice. I did not but I will try doing d...

I enjoyed this recipe because it was very easy to make and had a unique and subtle flavor. I also like that the rice is partially made with milk - it is a technique I will probably use in other ...

Fragrant and delicous. The milk makes the rice rich, but not heavy.

This was really easy and tasty. I used my slow cooker and then deboned the chicken and served on side. It probably would have been even better baked.

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