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Chicken stock rice with spiced yoghurt chicken

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For the chicken stock rice
  • 1 whole chicken
  • 2 onions, peeled and chopped
  • 4 garlic cloves, peeled and pressed down with a knife
  • 1 tsp black peppercorns
  • 5 green cardamoms
  • 5 a few bay leaves
  • 5 cloves
  • 1 cinnamon stick
  • 2.25 cup hot water
  • 0.75 tbsp salt
  • 1.5 cup rice
For the spiced yoghurt marinade
  • 2 tbsp plain yoghurt
  • 0.25 tbsp salt
  • 0.25 tbsp of black pepper or less
  • 0.5 tbsp cinnamon powder
  • 0.5 tbsp paprika
  • 0.5 tbsp tandoori masala powder
  • 0.25 tbsp ginger powder
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 0.5 tbsp minced garlic
For the garnish
  • 2 tbsp vegetable oil
  • 2 handfuls salted cashews
  • 2 handfuls handfuls raisins
  • Cooking Time
    7 mins
  • Serving
    Serves 4
  • Skill Level


Oh, how hard it was for me to come up with a name for this dish! It was basically a sort of imaginary theory in my head, which I made up along the way - only to discover an absolutely delicious dish!! It is so yummy that my family have asked me to make it again for my sister to taste when she comes over. It is like a food fusion, arab style rice with an almost chicken tikka flavoured chicken. You will love it!
  1. Into your pressure cooker, add all the ingredients under 'for the chicken stock rice', except for the rice. Cover with the lid, build up the pressure on high heat, once you see the steam being released/hear the whistle, bring down the heat and allow to cook for 10 mins. Turn off the heat and release the steam before removing the lid
  2. In the meantime, wash your rice under running water until the water runs clear. Soak your rice ready for use
  3. Make the marinade by mixing the ingredients under 'for the spiced yoghurt marinade' in a bowl. Place into a hot pan, mixing for a few minutes over medium heat. Once the marinade starts to bubble and change colour, remove the chicken from your pot and place into your pan, face down (not that there is a face - but you get me). Spoon the marinade on the top of the chicken, cover, and allow the chicken to gain some colour for 3-4 mins, then turn on the other side to allow it to colour. Turn off the heat and set aside
  4. In your pot with the chicken stock, taste and adjust salt accordingly. Drain the rice and it into the pot. Over medium heat, allow the rice to come to a boil, then reduce the heat, cover, and allow to cook for 7 mins. Check the rice, fluff it with a fork. If it is done, turn off the heat, cover and allow to sit for a minute before serving
  5. In the meantime make the garnish by heating the vegetable oil in a small pan, add the cashews, continuously mixing, until the cashews gain some colour. Remove onto kitchen paper. Add the raisins, and mix for a minute until the raisins plump up. Remove onto kitchen paper
  6. Assemble the dish onto your serving dish by spooning the rice first, then add the chicken on top, followed by the garnish

This dish is incredibly delicious. Not only is the rice flavoured well, the chicken is moist and the marinade gives it super yummy taste! Let me know if you try it - highly recommended. Enjoy :)


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