Ingredients:
For chicken:
500
gram- Chicken, cut in to halves
1/4
cup- Olive oil
2 tbsp. Lemon juice
1 tsp. Garlic powder
1 tsp. Onion salt
1 tsp. Rosemary leaves, crushed
2 tbsp. Lemon juice
1 tsp. Garlic powder
1 tsp. Onion salt
1 tsp. Rosemary leaves, crushed
1
tsp. Paprika
1
tsp. Chili powder
For rice:
For rice:
2
cups- Basmati rice
4
cups- Chicken stock water
1
tbsp. Olive oil
Salt
to taste
1-
Bay leaf
10-
Black pepper
4-
Cardamom pods
4-
Cloves
1
inch- Cinnamon stick
Few
Carrot, sliced
Few
Onion, sliced
1.
Mix olive oil, lemon juice and seasonings in small bowl. Place chicken in large
resealable plastic bag. Add marinade turn to coat well.
2. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
3. Grill over medium-high heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently.
2. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
3. Grill over medium-high heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently.
4.
Heat olive oil in a pan, add chicken stock and boil for a while. Then add bay
leaf, black pepper, cardamom, cloves and cinnamon.
5.
Now add salt and rice and cook till very little water is left.
6.
Cover tightly and steam on very low heat for 10 - 15 minutes.
7.
When rice is ready, take it out in platter and put prepared chicken on top.
8.
Garnish with sliced carrot and onion and serve hot with daqous.