How To Make Authentic Bahraini Chicken and Rice With Noor Murad

Ingredients

• 1.5 kg Chicken Thighs (bone‑in, skin‑on, trimmed)
• 300 g Potatoes (peeled and cut into bite‑size pieces)
• 3 Onions (large, cut into wedges)
• 2 Tomatoes (medium, quartered)
• 2 Green Chilies (whole, optional for heat)
• 1 cup Split Peas (soaked 30 min, then boiled until 2/3 done)
• 2 cups Basmati Rice (long‑grain, washed and soaked 20‑45 min)
• 4 Tbsp Ghee (clarified butter, divided)
• 0.5 tsp Saffron Threads (crushed and steeped in warm water)
• 1 Tbsp Rose Water (adds floral aroma, use sparingly)
• 2 Black Lime (Dried) (ground with skin; seeds removed if desired)
• 1 tsp Coriander Seeds (lightly toasted then ground)
• 1 tsp Cumin Seeds (lightly toasted then ground)
• 1 tsp Paprika (sweet or smoked)
• 0.5 tsp Turmeric
• 1 tsp Mild Curry Powder
• 0.5 tsp Ground Cinnamon
• 2 tsp Salt (plus extra for rice water)
• 3 cloves Garlic (grated)
• 1 Tbsp Ginger (fresh, grated)
• 2 Tbsp Fresh Cilantro (chopped for garnish; optional parsley)

Instructions

1. Prepare Saffron‑Rose Water

   Combine 0.5 tsp saffron threads with 2 Tbsp warm water, add 1 Tbsp rose water, stir and set aside to steep.

   Time: PT5M

2. Soak Split Peas

   Rinse 1 cup split peas, soak in water for 30 minutes, then drain and set aside for boiling.

   Time: PT30M

3. Wash and Soak Rice

   Rinse 2 cups basmati rice until water runs clear, then soak in cold water for 30 minutes; drain before cooking.

   Time: PT30M

4. Make Spice Mix

   Toast 1 tsp coriander seeds and 1 tsp cumin seeds briefly, then grind with paprika, turmeric, mild curry powder, ground cinnamon, and 1 tsp ground black lime in a spice grinder.

   Time: PT5M

5. Marinate Chicken

   In a bowl, coat the chicken thighs with half of the spice mix, 1 tsp salt, and 1 Tbsp melted ghee. Mix well, cover, and let rest for 15 minutes (or up to overnight).

   Time: PT15M

6. Prepare Vegetables & Peas

   Cut onions into wedges, potatoes into bite‑size pieces, tomatoes into quarters, and leave chilies whole. In a large mixing bowl combine the veg, soaked split peas, the remaining spice mix, 1 tsp salt, 2 Tbsp ghee, grated garlic and ginger, and one whole black lime (broken). Toss until everything is evenly coated.

   Time: PT10M

7. Par‑boil Split Peas

   Bring a pot of water to a boil, add the split peas and cook for about 8 minutes until 2/3 done, then drain.

   Time: PT10M

   Temperature: Boiling

8. Cook Rice Separately (Al Dente)

   In the same large pot, add fresh water (2 inches above rice), 2 tsp salt, a few whole cloves, 2 cardamom pods, and 2 bay leaves. Bring to a boil, add the soaked rice, and cook 3‑4 minutes until the grains are al dente. Drain and set aside.

   Time: PT10M

   Temperature: Boiling

9. Layer the Pot

   Wipe the pot clean, melt 1 Tbsp ghee and spread on the bottom. Add half of the vegetable‑pea mixture, then place the marinated chicken thighs skin‑side down. Add the remaining vegetable‑pea mixture, then gently pile the al‑dente rice on top. Drizzle the saffron‑rose water evenly, and dot with the remaining 2 Tbsp ghee.

   Time: PT5M

10. Seal with Cloth and Lid

    Place a clean kitchen towel or cheesecloth over the pot opening, then cover with the lid and tie the cloth around the lid to create a tight seal.

    Time: PT2M

11. Initial High Heat

    Place the sealed pot over medium‑high heat for 15 minutes to bring the interior to a gentle boil.

    Time: PT15M

    Temperature: Medium‑high

12. Low Simmer

    Reduce heat to low (≈2 on a typical stove dial) and let the pot cook undisturbed for 1 hour 30 minutes.

    Time: PT1H30M

    Temperature: Low

13. Rest and Flip

    Turn off the heat and let the pot rest, still sealed, for 10 minutes. Then carefully remove the lid and cloth, place a large serving platter over the pot, and invert the pot to release the Lugma onto the platter.

    Time: PT10M

14. Garnish and Serve

    Scatter chopped cilantro (or parsley) over the top, add optional side of spicy lemon pickle, yogurt, or fresh salad, and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

8 g