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Persian inspired chicken and turmeric rice

Persian Inspired Chicken and Turmeric Rice

This stunning one-platter meal brings together juicy, marinated chicken, golden turmeric basmati rice, and a tangy sumac salad for the ultimate family-style dinner.
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Prep Time 25 minutes
Cook Time 40 minutes
Resting time 2 hours
Course Main Course
Cuisine Middle eastern
Servings 6
Calories 620 kcal

Ingredients
  

For the Chicken

  • 1 kg chicken with bone
  • 1 tomato
  • 1 onion
  • 1 bell pepper
  • 2 green chillies
  • 1 tbsp vinegar
  • 1 tbsp ginger garlic paste
  • 250 g yogurt
  • 1 tbsp sumac
  • 1 tbsp chicken tikka masala
  • 2 tsp cumin powder
  • 1 tsp cinnamon powder
  • 2 tsp coriander powder
  • ½ tsp turmeric
  • 1 tsp black pepper
  • 2 tsp garam masala
  • 2 tsp cayenne pepper
  • 1 tsp red chilli powder
  • 2 tbsp mayonnaise
  • 1 tbsp honey
  • Chopped coriander for garnish
  • Ghee for cooking
  • Pomegranate molasses to drizzle on top

For the Rice

  • 2 tbsp olive oil
  • 1 onion chopped
  • 4 garlic cloves chopped
  • 1 tsp turmeric
  • 1 tsp black pepper
  • 2 cups basmati rice
  • 2½ cups chicken or vegetable broth

For the Salad

  • Sliced onion
  • Sliced tomato
  • Chopped coriander
  • Sumac
  • Salt & pepper
  • Lemon juice

Instructions
 

  • In a blender, add tomato, onion, bell pepper, green chillies, and vinegar. Blend until smooth.
  • Pour the blended mixture into a large bowl. Add yogurt, ginger garlic paste, spices, mayo, honey, and chopped coriander.
  • Add the chicken and coat it well. Cover and marinate for at least 2 hours or overnight for best flavor.
  • Heat ghee in a skillet over medium-high heat.
  • Add marinated chicken pieces and sear on both sides until golden.
  • Pour in the remaining marinade and let it cook down until thick. Reserve to serve with the rice.
  • Wash the rice thoroughly and soak for 30 minutes.
  • In a large pan, heat olive oil and sauté chopped onions and garlic for 3–4 minutes.
  • Add turmeric and black pepper, then drained rice. Stir to coat.
  • Add broth and bring to a boil. Taste and adjust salt if needed.
  • Cover and reduce to low heat. Cook until most liquid is absorbed (about 15–20 minutes), then let it steam (dum) for 10–15 more minutes.
  • In a bowl, mix sliced onion, tomato, chopped coriander, and sumac.
  • Season with salt and pepper.
  • On a serving platter, spread the rice.
  • Top with cooked chicken and the thickened marinade.
  • Garnish with salad and a drizzle of pomegranate molasses.
  • Serve warm and enjoy!

Nutrition

Calories: 620kcal
Keyword chicken and rice, persian chicken, roast chicken
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