Photo used for illustrative purposes.

Add a touch of Middle Eastern flair to your Iftar or Eid celebration with this delicious recipe for ouzi rice with chicken.

Cook time: 1 hour 20 mins

Serves: 4

Ingredients:

380g basmati rice

4 skinless chicken breasts (600g)

3 tbsp sunflower oil

1 onion, finely chopped

105g peas

115g carrots

2 tbsp butter

1 tsp turmeric

2 tbsp all-purpose seasoning

½ tbsp chicken seasoning

1 tsp garlic powder

1 tsp ginger powder

Salt and pepper, to taste

1 tsp cinnamon powder

20g slivered or sliced almonds

34g cashews or pine nuts

1L chicken or vegetable stock

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Method

1. Heat the oil in a pot, add finely chopped onions, and sauté.

2. Add chicken pieces, all-purpose seasoning, chicken seasoning, turmeric, ginger and garlic powder. Fry for 4-5 minutes until the colour changes.

3. Add carrots and peas. Mix it well and sauté for another 2 minutes.

4. Pour chicken/vegetable stock and bring it to boil.

5. Cover and cook until the chicken is almost tender.

6. Take out the chicken, place it on a baking tray, and broil for 15 minutes at 170C or until it’s slightly golden brown.

7. Add 1 cup of boiling water if required to the pot (sometimes the water dries up quickly depending on the size of the pot).

8. Add rice, cinnamon powder, salt and pepper. Give it a stir and let it simmer on low to medium heat for about 20 minutes until the rice is cooked through and the water has evaporated. Fluff the rice gently with a fork and place the butter cube on top and let it melt.

9. In a separate pan, roast the almonds and cashews until golden brown.

10. Plate the rice and top it with the cooked chicken. Then, garnish with the toasted almonds and cashews.

The Independent