Ingredients with Measurements:
- 2 cups of basmati rice
- 4 cups of water
- 1 pound of boneless chicken breast, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of vegetable oil
- 1/4 cup of slivered almonds
- 1/4 cup of raisins
- 2 tablespoons of chopped fresh parsley
- 2 tablespoons of chopped fresh mint
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, bring 4 cups of water to a boil. Add the rice and stir. Reduce the heat to low, cover the pot, and simmer for 20 minutes.
3. In a skillet, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
4. Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
5. Add the cumin, coriander, paprika, salt, and black pepper to the skillet and stir to combine.
6. Add the almonds and raisins to the skillet and stir to combine.
7. Add the chicken mixture to the pot with the rice and stir to combine.
8. Cover the pot and simmer for an additional 10 minutes.
9. Remove the pot from the heat and let it sit for 5 minutes.
10. Fluff the rice with a fork and stir in the parsley and mint.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Simmer on low heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 550
Fat: 24g
Carbohydrates: 60g
Protein: 25g
Sodium: 650mg
Sugar: 8g
Fiber: 3g
Substitutions for ingredients:
- You can use boneless chicken thighs instead of chicken breast.
- You can use any type of nuts instead of almonds.
- You can use any type of dried fruit instead of raisins.
Variations:
- You can add vegetables such as carrots, peas, or bell peppers to the skillet.
- You can use lamb or beef instead of chicken.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch.
- Use a non-stick skillet to prevent the chicken from sticking.
- Toast the almonds in the skillet before adding them to the chicken mixture for extra flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Baid Mutajjan with Chicken in a large serving bowl or platter.
- Garnish with additional fresh herbs and toasted almonds.
Pairings:
- Serve with a side of hummus and pita bread.
Suggested side dishes:
- Greek salad
- Roasted vegetables
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir.
- If the chicken is not cooked through, continue cooking until no longer pink.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Baid Mutajjan is a traditional Yemeni dish that is typically served during special occasions.
Flavor profiles:
- This dish is savory and slightly sweet with a hint of spice.
Serving suggestions:
- Serve the Baid Mutajjan with Chicken family-style and let everyone serve themselves.
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Region: Indian