Turmeric Rice with Chicken
This dish is inspired by a childhood favorite called Bahhari, a well-loved recipe from the Eastern Province of Saudi Arabia that my mom used to make so well. Traditionally, Bahhari is made with shrimp, as the name itself means "from the sea." However, this time I wanted to give it a twist and try it with chicken—and it turned out absolutely delicious! The combination of cumin and turmeric adds a magical flavor to the rice, making each bite full of warmth and depth. This dish has quickly become one of my personal favorites, offering the perfect balance of nostalgia and a fresh take on a family classic.
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Ingredients:
1 whole chicken
1/2 onion, finely chopped
3-4 garlic cloves, minced
2 small tomatoes (or 1 large tomato), chopped
1 teaspoon Bahraini mixed spices
1 tablespoon ground cumin
1 tablespoon turmeric
Salt and pepper, to taste
2 bay leaves
3 whole cardamom pods
1 1/2 cups basmati rice, washed and soaked in water for 15 minutes.
1 lemon (for roasting the chicken)
2 tablespoons butter (or oil for cooking)
Water (enough to cover the chicken)
For the Yogurt Side:
1 cup plain yogurt
1 small cucumber, finely chopped
A handful of fresh mint or 1 teaspoon dried mint
Black pepper, to taste
Instructions:
Prepare the Base:
In a large pot, heat the butter (or oil) over medium heat. Add the chopped onion, bay leaves, and whole cardamom pods, and sauté until the onion becomes soft and fragrant.
Stir in the minced garlic and cook for 1 minute.
Cook the Chicken:
Add the whole chicken to the pot, turning it to sear all sides.
Add the chopped tomatoes and sprinkle in the Bahraini mixed spices, cumin, turmeric, salt, and pepper. Stir everything together and cook for a couple of minutes.
Pour enough water into the pot to cover the chicken, and let it simmer for about 30 minutes or until the chicken is fully cooked.
Roast the Chicken:
Preheat your oven to 200°C (390°F).
Once the chicken is cooked, remove it from the pot and place it on a baking tray. Squeeze lemon juice over the chicken and season with a bit of salt and pepper.
Roast the chicken in the oven for 5-10 minutes until the skin turns golden and slightly crispy.
Cook the Rice:
While the chicken is roasting, add the basmati rice to the remaining broth in the pot. Lower the heat and let the rice simmer, covered, for about 15 minutes until the rice is cooked and fluffy.
To serve, place the rice on a large platter and arrange the roasted chicken on top.
Yogurt Side
In a bowl, mix the yogurt with the chopped cucumber, mint, and a sprinkle of black pepper. Serve on the side for a refreshing contrast to the spiced chicken and rice.
