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Издатель Sep 12, 2026

Arabic Spice Mix

• 1 tablespoon whole black pepper
• 2 tablespoons whole coriander seeds
• 1 cinnamon stick
• 4 cloves
• 4 cardamom pods
• 1 star anise
• 2 dried red chillies

Dry roast all these spices until aromatic. Allow them to cool and grind them into a fine powder. Keep the Arabic spice powder aside.

Chicken Madhfoon

1. Heat oil in a pressure cooker.
2. Add a small amount of cumin seeds, cinnamon and cloves.
3. Add 1 tablespoon ginger-garlic paste and sauté well.
4. Add 1 capsicum, 4 green chillies and 1 whole garlic bulb and sauté for a few minutes.
5. Blend 4 tomatoes, a handful of coriander leaves and some mint leaves together and add the mixture to the cooker.
6. Add:
• 2 tablespoons chilli powder
• ½ tablespoon turmeric powder
• 1 tablespoon Maggi seasoning powder
• The prepared Arabic spice powder
• Salt as required
7. Sauté everything well until the raw smell goes away and the masala is well cooked.
8. Add the chicken pieces and mix well so that the chicken is coated with the masala.
9. Wash 3 cups Sella Basmati rice and soak it in water for about 10 minutes.
10. Drain the rice well and add it to the chicken mixture.
11. Add 1½ cups of boiling water for every 1 cup of rice. For 3 cups of rice, add 4½ cups of boiling water.
12. Close the pressure cooker, place the weight and cook for one whistle.
13. Once the pressure has completely released, open the cooker and gently mix the rice and chicken.
14. Finally, add dry lemon (loomi) for the authentic Arabic flavour.

Chicken Madhfoon is ready to serve!