Ingredients
- 2 cups of basmati rice, soaked
- dried dill weed (sbint/shbint in arabic)
- 2 chicken breasts (around 1 lb)
- 1 bay leaf
- Cardamom
- tumeric
- 1 maggie cube
- 1 lb (or more) of greek yogurt or lebnah (you can also mix sour cream and lebnah together)
- Sumac
- Preheat oven to 375 farenheit
- Chop chicken breasts into one inch pieces. Place in water.
- Add 1 bay leaf, some cardamom, some tumeric, 1 maggie cube and some salt and pepper.
- Bring to a boil and then simmer on low until chicken is done. Take chicken out
- Cook rice in chicken broth. (1.5 cups of chicken broth to 1 cup of rice if using absorption method. Ratio doesn't matter if using strained rice method).
- When rice is done, add a lot of dill to the rice (alternatively you can add the dill when cooking the rice). Rice should become a greenish color
- Take a casserole dish. Line with olive oil.
- Place 3/4 amount of rice in dish. Press to flatten
- Add chicken
- Cover chicken with more rice. Press to flatten.
- Cover with lebneh or greek yogurt
- Top with sumac
- Place in oven for 1/2 hour.
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