Chicken With Rice and Eggs (Tabyeet)

Ingredients

• 2 cups basmati rice
• 4 pound broiler
• Few dashes turmeric
• Freshly ground black pepper and salt to taste
• 4 tablespoons vegetable oil
• Few dashes cinnamon
• Pinch cloves
• ¼ teaspoon plus, ground cardamom
• Dash nutmeg
• 1 teaspoon tomato paste
• 3 cups water
• Eggs, as many as desired

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    279 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 5 grams protein; 3 milligrams cholesterol; 361 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Soak rice overnight in water to cover.
2. Rub turmeric into chicken and sprinkle with pepper. Saute chicken in hot oil for about 10 minutes. Add cinnamon, cloves, cardamom, nutmeg, tomato paste, salt and water. Partially cover and boil chicken for 30 minutes.
3. Remove chicken. Drain rice and add to chicken cooking liquid. Bring to boil and cook 3 to 4 minutes. Return chicken to pot. Continue boiling until liquid has evaporated almost completely.
4. Cover chicken and rice with enough foil to hold the number of eggs you wish to cook. Add the eggs in the shells. Place in 400-degree oven for 30 minutes. Reduce heat to 300 degrees and bake 30 minutes longer. Reduce heat to 250 degrees and bake for 2 to 3 hours, until rice forms golden crust on bottom and sides.
5. To help with removal of crust, place pan in cold water in the sink for a minute or two. Serve chicken on platter surrounded by rice.

4 hours 30 minutes