Nutritional Chart
Calories: 693 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 77 g
- 18 g
- 50 g
Ingredients Needed for Whole Roasted Chicken With Saffron Rice
For the chicken:
1 whole chicken, around 3 pounds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon cardamom
1 teaspoon turmeric
2 tablespoons of vegetable oil
salt
pepper
2 cups of vegetable stock
For the rice:
1 tablespoon vegetable oil
1 onion, chopped
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon cardamom
2 cloves
½ teaspoon saffron
2 bay leaves
1 cup basmati rice
2 cups of vegetable stock
How to Make Whole Roasted Chicken With Saffron Rice
- Preheat the oven to 425 degrees F/220 degrees C.
- Add the chicken in a clay pot.
- Season it with coriander seeds, cumin seeds, cloves, cinnamon, cardamom, turmeric, vegetable oil, salt, and pepper.
- Pour a small drizzle of vegetable oil and the vegetable stock.
- Slide the clay pot into the oven for the next 45 minutes.
- Heat a saucepan over medium heat and add the oil in it.
- Add the onion and all of the spices (cinnamon, turmeric, cardamom, cloves, saffron, and bay leaves).
- Add the basmati rice and pour the vegetable stock. Remove the bay leaves and simmer the rice according to the instructions on the package.
- Take the chicken out of the oven and serve it with the rice.