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Middle Eastern Rice with Chicken and Vegetables
1 lb boneless, skinless chicken leg meat (cut into small pieces)
4 cups basmatti rice
1 egglant (skinned, cut into small pieces)
Baharat (middle eastern mixed spices):
3 tsp. black pepper
3 tsp. ground Coriander
3 tsp. ground Cumin
3 tsp. ground Cardamom
3 tsp. Paprika
2 tsp. Turmeric
2 tsp. Thyme
1 tsp. ground cinnamon
Mix together and store in jar.


Take the four cups of rice and put it in a container of cold water while preparing the food. This while give it a better texture.

Take chicken pieces and fry in Olive Oil with salt until they are roasted on both sides and remove. Put them aside.

Take vegetables and fry them in the same oil with some salt until they are roasted a tiny bit and set them aside.

Drain the rice from the cold water and prepare chicken and vegetables.

In a tall pot, Put the roasted chicken at the bottom of the pot. Sprinkle some salt and spices (baharat) all over.

On top of the chicken, add a thin layer of rice and sprinkle some salt and spices on top of it as well.

Over the rice, Add the eggplant and cauliflour and sprinkle salt and spices all over it like you did with the other layers.
Over the vegetables, Add another thin layer of rice and spinkle salt and spices all over.
Add water to the pot; Add enough so it covers all the food and it is one centimeter above it.

Take a wet kitchen towel and cover the pot. The wet towel will help steam the food. Put the pot cover on top of the towel and let cook for 30-40 minutes on Medium heat.

When done, take out a very large flat plate.
Uncover pot and take it near the plate. Over the plate, Turn the pot upside down so the food is on the place with the bottom layer (the meat) on top.

Serve in the plate.

Preparation Time: 30-45 minutes Serves: 8
Recipe Origin: Syria
Submitted by:

United States
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