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Al-Roaz Al-Zirbeyan

Al-Roaz Al-Zirbeyan


A Saudi Arabian preparation of rice


Prep Time45 minutes


  • 500 g basmati rice, washed in a number of changes of water, soaked in enough water to cover for 30 minutes, drained
  • 1 chicken, cut into 4 pieces
  • 100 ml refined oil
  • 2 onions, medium-sized, sliced into rings
  • 100 g yoghurt (dahi)
  • 300 ml tomato juice
  • 1 g cinnamon (dalchini) powder
  • 1 g black pepper (kali mirch) powder
  • 1 g green cardamom (choti elaichi) powder
  • 2 green chillies, chopped


1. Heat the oil in a wok (kadhai); add the onion rings and fry until golden brown. Remove with a slotted spoon and when cool crush and mix with the yoghurt.To the yoghurt and onion mixture, add tomato juice, cinnamon powder black pepper powder green cardamom powder, and salt.
2. In the same oil fry the chicken pieces until brown all over Add the yoghurt mixture and the green chillies. Mix well, reduce heat and cook until the chicken is tender
3. In another deep pan, bring 6 cups of water to the boil and then add the rice and salt. Boil until the rice is almost done. Remove the pan from the heat and drain.
4. Place half the rice in a pan. Add the turmeric powder and mix well. Spread the chicken pieces with the gravy onto the rice and then cover with the remaining rice. Pour I tbsp oil onto the rice and then cover the pan and cook on very low heat for half an hour.