Ruz means rice, bil dajaj means with chicken… simply put, it is a rice dish with chicken. It is one of my favorite chicken dishes for summer. It requires very few ingredients with minimum preparation, completely gluten free, low in fat and even picky eaters will ask for second servings (may be the last one isn’t a plus point).
Just like many other Arabian dishes this one too involves marinating the chicken in yogurt and some spice. Marinating overnight would be ideal but if are like me who sometimes changes the menu at the very last moment, two hours are fine too. Try using fleshy meat cuts like drum sticks, thighs, breasts and with a sharp knife put a couple of small slits to maximize the flavors.
ingredients: (4-6 servings)
for chicken:
1 kg chicken
1 cup yogurt
1 1/4 tsp salt
1 1/2 tbsp finely chopped garlic
1 tsp black pepper powder
1 tbsp paprika powder
3 tbsp lemon juice
1/4 cup cooking oil
for rice:
3 tbsp cooking oil
1 small onion, chopped
4-5 black pepper corns
3-4 cloves
2-3 green cardamoms
1 small cinnamon stick
1 tsp white cumin seeds
3 tbsp tomato puree
salt and pepper to taste
3 cups boiled rice or as required
method:
In a large container combine yogurt, salt, garlic, pepper, paprika, lemon juice and oil. Stir well, add chicken pieces and coat well with marinade. Refrigerate for at least an hour.
Preheat oven at 200 C. Heat a large wok on stove top and transfer marinated chicken pieces with remaining marinade. Cook over medium high flame till bubbly, about 4-5 minutes. Carefully transfer the wok to the oven and let it roast for about 25-30 minutes, turning the chicken once or twice during baking.
While chicken is roasting, prepare rice. Heat cooking oil in a pan and saute onion. When softened add pepper corns, cloves, cardamoms, cinnamon stick and cumin seeds. Fry for few seconds and add puree and seasoning. Add in rice and stir.
Serve hot with salad.
Note:
You can add some dry fruit or sliced carrots to the rice as garnish.
Leftover rice can also be used.
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