Prep 30 m
Cook 45m


    1.4kg chicken

    1 bouquet garni (bouquet of herbs)

    75ml olive oil

    100gm onions, chopped

    150gm cauliflower, cut into florets

    200gm eggplants, diced

    2 ½ cups (500gm) rice, soaked in water

    1 tbsp cumin powder

    2 tsp cinnamon powder

    2 bay leaves

    Salt to taste

    Fried mixed nuts, to garnish

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Ingredient Substitution Guide


1. Boil the chicken and bouquet garni in water. When half done, remove the chicken and reserve the stock.

2. Heat the oil in a large pot and sauté the onions until golden. Set some aside for garnish and add the cauliflower florets and eggplants to the rest. Sauté.

3. Add the rice, cumin and cinnamon powders, bay leaves, salt, chicken and stock. Cook until the rice is soft and the chicken is cooked.

4. Garnish with fried onions and mixed nuts and serve hot.

Recipe courtesy: Mounir Al Khatib, Sous Chef, Marjan, Waldorf Astoria Ras Al Khaimah

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