🌙 Eid Special Chicken Haneeth 🍗| ചിക്കൻ ഹനീത് വളരെ എളുപ്പത്തിൽ തയ്യാറാക്കാം💯| Tasty chicken Haneeth👌

Описание: 🌙 Eid Special Chicken Haneeth 🍗| ചിക്കൻ ഹനീത് വളരെ എളുപ്പത്തിൽ തയ്യാറാക്കാം💯| Tasty chicken Haneeth👌

Chicken Haneeth is a traditional Yemeni dish known for its rich, smoky flavors and aromatic spices. This version features tender chicken marinated with a blend of roasted black pepper, coriander, cumin, cardamom, cloves, and turmeric, then cooked in a flavorful broth before being shallow-fried to enhance its taste. The dish is paired with fragrant basmati rice cooked in spiced stock with cloves, cardamom, capsicum, and dried lemon, giving it a perfect balance of warmth and zest. This dish is ideal for special occasions and gatherings, offering a true taste of Middle Eastern cuisine.

Ingredients:
For the Chicken:
1 kg chicken (cut into pieces)
2 tbsp black pepper (roasted and powdered)
2 tbsp coriander (roasted and powdered)
1 tsp cumin seeds (roasted and powdered)
6 cardamom pods (roasted and powdered)
6 cloves (roasted and powdered)
¼ tsp turmeric powder
2 Maggi cubes (crushed)
2 cups water
1 tbsp black pepper powder (for frying)
For the Rice:
2 cups basmati rice (soaked for 1 hour)
3 tbsp oil
4 cloves
4 cardamom pods
1 large onion (sliced)
1 tomato (pasted)
1 large capsicum (chopped)
1 dried lemon
1 tbsp lemon juice
Salt to taste
Water as needed (1.5 cups water per 1 cup rice)
Step-by-Step Preparation:
Step 1: Prepare the Chicken
Dry roast black pepper, coriander, cumin seeds, cardamom, and cloves until fragrant, then grind into a fine powder.
In a bowl, mix the chicken with the spice blend, turmeric, and crushed Maggi cubes.
Add 2 cups of water and cook the chicken on medium heat until tender and fully cooked.
Once cooked, remove the chicken from the stock and set the stock aside for the rice.
Heat a pan with a little oil and shallow-fry the cooked chicken pieces, sprinkling black pepper powder for extra flavor.
Step 2: Cook the Rice
In a deep pan, heat oil and sauté cloves, cardamom, and sliced onion until golden brown.
Add tomato paste and capsicum, then cook until well combined.
Pour in the reserved chicken stock, adjusting the water to maintain a 1:1.5 ratio (1 cup rice to 1.5 cups water).
Add a dried lemon and lemon juice, then bring the mixture to a boil.
Once boiling, add the soaked basmati rice, cover, and cook on low heat for 10 minutes until the rice is fully cooked and fluffy.
Step 3: Serve
Fluff the rice and transfer it to a large serving dish.
Arrange the crispy, flavorful chicken on top of the rice.
Serve hot with a side of yogurt sauce, salad, or chutney.


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