This authentic traditional Arabic recipe consists of chicken, cauliflower, and potato. Serve with plain yogurt and a salad to mix with the rice dish. This is very easy, it just has a lot of work.

Prep Time:
1 hrs
Cook Time:
2 hrs
Total Time:
3 hrs
6 servings


  • 1 (4 pound) whole chicken, cut into pieces

  • 6 cups water

  • 1 medium onion, quartered

  • 2 tablespoons ground allspice

  • ½ teaspoon ground cardamom

  • 3 whole cardamom seeds

  • 4 whole cloves

  • 3 bay leaves

  • 2 ½ cups uncooked basmati rice, rinsed and drained

  • 2 tablespoons ground allspice

  • 3 tablespoons vegetable oil

  • 1 large potato, sliced into rounds

  • 1 large head cauliflower, separated into florets

  • 2 medium tomatoes, diced


  1. Place chicken in a large pot with 6 cups water, onion, 2 tablespoons allspice, ground cardamom, cardamom seeds, whole cloves and bay leaves. Bring to a boil, and cook until chicken is tender, about 40 minutes. Remove chicken, strain and reserve broth.

  2. Soak the rice in water while waiting for the chicken to cook. When the chicken is almost done, drain the water off, and stir in 1 1/2 tablespoons of allspice.

  3. Heat the oil in a skillet over medium-high heat. Fry the potatoes and cauliflower in the hot oil until browned. They do not need to fully cook.

  4. In a separate pot, layer fried potatoes on the bottom. This is done so that the rice will not stick to the bottom of the pan. Add the cauliflower and tomatoes, and sprinkle a handful of rice over the vegetables. Remove the bones from the chicken and place the chicken in the pot. Cover with the rest of the rice. Pour in the reserved broth until it reaches a level about 1/2 inch above the level of the rice. Cover the pot, and cook over medium-low heat for 1 hour, until rice is tender.

  5. When the liquid has absorbed, have a large round tray ready. Uncover the pot, and place the tray over the top. Invert so that the pan is upside down on top of the tray. Let stand for 5 minutes like this, then slowly remove the pot to let the food fall onto the tray.


You may substitute 1 large eggplant for cauliflower or use both. Slice eggplant in rounds on the larger pieces cut in half. If using eggplant with the cauliflower, add it to the pot along with the cauliflower.

Nutrition Facts (per serving)

767 Calories
28g Fat
90g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 767
% Daily Value *
Total Fat 28g 36%
Saturated Fat 7g 34%
Cholesterol 82mg 27%
Sodium 131mg 6%
Total Carbohydrate 90g 33%
Dietary Fiber 8g 28%
Total Sugars 6g
Protein 39g
Vitamin C 85mg 425%
Calcium 114mg 9%
Iron 6mg 32%
Potassium 1123mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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