Riyadh Rice Middle Eastern Favourite

Transform your kitchen into a Middle Eastern oasis with this aromatic and savory recipe for Riyadh Rice, a beloved favorite brimming with authentic flavors. Featuring tender, spiced chicken atop a bed of fluffy, saffron-hued basmati rice, this dish is infused with ground cinnamon, cardamom, and turmeric for an irresistible depth of flavor. Sweet raisins and crunchy toasted almonds and pistachios add a delightful contrast in both taste and texture, while caramelized onions and julienned carrots bring a touch of sweetness and color. Perfectly balanced and ideal for sharing, this one-pot wonder is a showcase of Middle Eastern cuisine at its finest—whether you're hosting a dinner party or elevating a weekday meal.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 cups Basmati rice
• 1 whole (about 1.5 kg) or equivalent pieces Chicken (bone-in or boneless)
• 6 cups Water
• 1 teaspoon Ground cinnamon
• 1 teaspoon Ground cardamom
• 1 teaspoon Ground turmeric
• 2 Bay leaves
• 4 Cloves
• 1 Onion (medium, finely chopped)
• 4 Garlic cloves (minced)
• 2 Carrots (julienned or grated)
• 0.5 cup Raisins
• 0.25 cup Almonds (toasted, optional)
• 0.25 cup Pistachios (toasted, optional)
• 3 tablespoons Vegetable oil or ghee
• 2 teaspoons Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Rinse the basmati rice thoroughly under cool water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.

Step 2

In a large pot, add the chicken, 6 cups of water, 1 teaspoon of salt, bay leaves, cloves, and half of the ground spices (1/2 teaspoon each of cinnamon, cardamom, and turmeric). Bring to a boil, then reduce heat and simmer for 25–30 minutes until the chicken is cooked through.

Step 3

Remove the chicken from the pot and set it aside to cool slightly. Strain the broth through a fine sieve and reserve for cooking the rice. Shred the chicken into bite-sized pieces, discarding the bones.

Step 4

In the same pot, heat 2 tablespoons of vegetable oil or ghee over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Step 5

Stir in the remaining spices (1/2 teaspoon each of cinnamon, cardamom, and turmeric), along with the julienned carrots and raisins. Cook for 2–3 minutes until fragrant.

Step 6

Add the drained rice to the pot and gently toss to coat the grains in the oil and spices.

Step 7

Measure 4 cups of the reserved chicken broth and add it to the rice mixture. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes until the rice is tender and liquid is absorbed.

Step 8

In a separate small pan, heat 1 tablespoon of oil or ghee and lightly toast the almonds and pistachios, if using, until golden. Set aside.

Step 9

Once the rice is cooked, gently fluff it with a fork. Layer the shredded chicken over the rice and cover the pot for 5 minutes to warm the chicken through.

Step 10

Transfer the rice and chicken to a serving dish, garnish with toasted nuts, and enjoy your Riyadh Rice!

Nutrition Facts

Serving size	(3879.8g)

Amount per serving	% Daily Value*
Calories	4137.7

Total Fat 130.7g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1275mg	0%
Sodium 6068.8mg	0%
Total Carbohydrate 227.5g	0%
Dietary Fiber 26.7g	0%
Total Sugars 70.8g
Protein 501.2g	0%

Vitamin D 75IU	0%
Calcium 670.4mg	0%
Iron 32.8mg	0%
Potassium 6220.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.8%

Protein: 49.0%

Carbs: 22.2%