chicken zurbiyan

                                                                                                                                                          Arabic cuisine /chicken zurbiyan /Arabic rice

                       Chicken Zurbiyan 

                  

                 

This is a special recipe of an Arabic rice known as "chicken zurbiyan". This is popular in Yemen, &  other parts of Arab countries. And also this is one of my favourite Arabic rice with juicy chicken Cooked in yoghurt and fried onion marinade & potatoes. This is prepared by layering the chicken-yoghurt mix on bottom, then fried onion &  Cooked rice over it. At last a small piece of burned charcoal is placed on top of the rice and kept closed tightly which gives a good smoked flavour to the rice. 

Usually this lip smacking rice is cooked with lamb and potatoes, but there are recipes that use chicken instead of lamb, And this is one of them.  Once I had this zurbiyan from restaurant, it was amazing. And when I got this recipe I was super excited to try & it was successful. 

Just try this recipe, and obviously you will never miss this dish in your special occasion...you can serve this rice with the best combination "salata hara" literally means "hot salad" (runny & spicy tomato dip, it isn't really hot) or with green salad. 

Follow these easy steps for the best Arabic rice ever you had. 

Preparation time :10 minutes                                             Cooking time  :1 hour &  15 minutes 

Ingredients :

• Chicken - 1kg
• Oil - 4-5 tblsp
• Onion - 3 large (sliced) 
• Potatoes - 3-4 small 
• Pepper powder - 1 tsp
• Turmeric powder - 1/2tsp
• Pepper corn - 1/2 tsp
• Cumin seeds - 1 tsp
• Cloves -  4 - 5
• Cinnamon stick - 1 piece 
• Bay leaf  - 1,  ( also some whole spices) 
• Arabic masala powder -  1/2 tsp
• Yoghurt  -  1 cup  
• Garlic  -  4 cloves
• Salt 

For rice :-

• Basmati rice -  4 cups
• Water -  for boiling rice 
• Whole spices -  2 cardamom, 4cloves,1 cinnamon, 1bay leaf. 

Instructions  :

                           

Heat oil in a vessel &  fry the onions until it turns full Brown & crispy. Remove it &  keep it aside.                                                                                

                                                                                                          Put chicken in same oil,  add potatoes &  fry for a while.                                                          

When the colour changes, add salt &  pepper pwd and cook for 2 mins.                                                                                                               

Dry roast all the whole spices &  grind into powder, then add into chicken, also add turmeric pwd, Arabic masala pwd and saute it until it combines well.                                                                                                                                                                

                                                                                                                                                                                                                                                                                                     Take a mixer &  blend yoghurt, half of the fried onions &  chopped garlic. Then add to the chicken and cook on medium flame  until it boils &  chicken is well Cooked. Then turn off the flame.                                       

                                                                                                           In another pot add washed &  drained rice, cook in plenty of boiling water adding salt, whole spices & 2 tblsp of oil. When it is half Cooked, drain the water and keep it aside.                                                                   

                                                                                                                     Again into the masala, spread some fried onions. Then  spread all the rice over it. Sprinkle Saffron water on top (it's optional). Again spread leftover fried onions. Close tightly & keep for 15 mins on very low flame. Then place a small piece of burned coal, add 2 drops of oil and close the lid gently. Keep closed till served.

Finally, flip upside down into a large serving plate, just before serving....