A flavorful and aromatic dish inspired by traditional Bahraini cuisine, enhanced for modern cooking.
Prepare the chicken by cutting it in half and seasoning it with a mixture of turmeric, cumin, cardamom, and salt.
Let the chicken rest with the spices for a few minutes to absorb the flavors.
Heat oil in a large pan and sauté the onions until golden brown. Add the dried limes, ensuring they have small holes for flavor release.
Use medium heat to avoid burning the onions.
Add the seasoned chicken to the pan and cook until lightly browned on all sides.
Turn the chicken frequently for even browning.
Mix in the garlic, ginger, and chopped tomatoes. Cover and let it cook for a few minutes.
Stir occasionally to prevent sticking.
Pour hot water into the pan, cover, and simmer until the chicken is tender.
Check occasionally to ensure there's enough liquid.
Remove the chicken and place it on an oven tray. Brush with oil and sprinkle with cinnamon. Grill until golden brown.
Keep an eye on the chicken to avoid overcooking.
Add the soaked and drained rice to the chicken stock in the pan. Cook until the rice absorbs the liquid.
Stir gently to prevent breaking the rice grains.
Sprinkle rose water and lemon juice over the rice, add butter, and let it steam on low heat.
Cover tightly to trap the steam.
Serve the rice on a platter and place the grilled chicken on top. Garnish with fresh coriander.
Serve immediately for the best taste and texture.
