Sella Basmati Chicken Majboos
This Chicken Majboos, made with Sella basmati rice, homemade Baharat spice mix, and vibrant veggies, is a feast of flavors! Slow-cooked for deep aroma and served with chilled laban, it's a wholesome, comforting dish. Sella rice keeps it hearty yet healthy with its low GI benefits. Try it today!
Servings: 3 people
Calories: 729kcal
Ingredients
- 1 tablespoon ghee
- 1 medium onion sliced thinly
- 3 to 5 green chillies slit
- 2 teaspoon ginger garlic paste
- 600-800 grams skinless whole chicken (6 to 8 pieces or halved) pat dried and scored (a few shallow cut lines)
- 1 tablespoon Baharat spice mix see notes
- ½ teaspoon turmeric powder
- 1 dried black lime loomi, pierced
- 2 medium-sized tomatoes quartered
- 2½ cup hot water reserve 2 tablespoon and add only if required
- 1 carrot large roundels
- 1 potato large roundels (or more carrots)
- 1¼ cup sella basmati rice soaked for 5 to 8 hours
- Fresh coriander leaves chopped
- Juice of half a lime
- Salt to taste
- olive oil or butter, to roast the chicken
Instructions
- Heat ghee in a deep wide pot on medium flame.1 tablespoon ghee
- Add finely diced onion, and green chillies and saute until onions turn golden.1 medium onion, 3 to 5 green chillies
- Add the ginger-garlic paste and saute for a minute.2 teaspoon ginger garlic paste
- Add the chicken along with spice powders and cook on high until all of the chicken pieces turn white.600-800 grams skinless whole chicken, 1 tablespoon Baharat spice mix, ½ teaspoon turmeric powder, 1 dried black lime
- Add the chopped tomatoes and cook until they break down into the liquid. Meanwhile, prepare hot water.2 medium-sized tomatoes
- Add the hot water and salt to taste. Bring this to a boil. Cover and cook on a medium flame for 10 minutes.2½ cup hot water
- Open and add the chopped carrots and potatoes if used and bring to boil. Cover and cook for 10 minutes or until the potatoes and chicken are cooked through.1 carrot, 1 potato
- Remove the cooked chicken pieces and the vegetables using a slotted spoon and transfer them to a greased skillet.
- Stir in a fistful of chopped coriander leaves, lime or lemon juice, drained rice and salt to taste.1¼ cup sella basmati rice, Fresh coriander leaves, Juice of half a lime, Salt to taste
- Bring this to boil on a high flame until you can see the grains on the surface. Reduce the flame to the lowest. Slide a heat diffuser or flat pan underneath, cover the pot with foil and then the lid. Let it cook for another 15 mins. (If using an oven to roast, this is the time you may preheat to grill or broiler)
- Open and carefully bring the bottom rice to the top using a rubber spatula. Cover and let it cook for 5 minutes and switch off.
- Meanwhile, sprinkle some baharat spice over the cooked chicken and veggies and roast them on the stovetop or oven with a drizzle of olive oil or butter.olive oil
- You may place back the roasted chicken and vegetables on top of the rice and serve or transfer the rice to a platter and place it over it. Serve chicken machboos with salad and laban or yoghurt.
Notes
Nutrition
Calories: 729kcal | Carbohydrates: 94.55g | Protein: 51.64g | Fat: 15.8g
