This can be made with:
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Arabic
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Ramadan
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Expert
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4
People
-
1h
Minutes
- Recipe
- Comments
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- Soak the American and Egyptian rice in cold water for 30 minutes.
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- Add enough water to cover both chickens in a medium stock pot and bring to a boil.
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Add the chickens, whole pepper corns, cardamom pods, onion and cover the pot. Cook on high heat for 30 minutes or until the chicken is done.
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- Remove the chickens from the water (do not discard the water), and place them on a baking dish. Brush with ghee and sprinkle with salt and pepper.
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Place the chicken in the oven on 180°C for 10 minutes (until the chicken in golden brown).
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Remove the onion from the water pot and discard it. Strain the soaked rice and add it to the pot.
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Cover the pot and cook the rice on medium-high heat for 30 minutes, stirring occasionally so the rice does not stick to the bottom of the pan (add water if necessary, the rice should be like a thick soup).
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Add to the rice the milk, cream, KRAFT cheddar cheese, butter and salt. Mix. Uncover, and let it cook for another 10 minutes. (stirring occasionally)
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Serve the rice in a large dish and place the chicken pieces on top.
- KRAFT Cheddar Cheese 400 g (2 big cans)
- Chicken (cut in half, lengthwise) 2 whole
- Whole pepper corn 10 pcs
- Cardamom pods 5 pcs
- Onion (peeled, whole) 1 pc
- American rice 340 g (1 cup), Egyptian rice 340 g (1 cup)
- Ghee 2 tbsp
- Milk 330 ml (1 ½ cup)
- Cream 110 ml (½ cup)
- Butter 100 g
- Salt & Pepper (as required)
