Egyptian · intermediate
Egyptian Baked Cream And Cardamom Chicken Rice
Inspired by traditional Roz Moammar, tender bone-in chicken thighs are baked inside rich milk and cream infused short-grain rice with warm cardamom notes.
- PREP TIME
- 20 min
- COOK TIME
- 45 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Preheat oven to 375°F (190°C) and grease an oven-safe casserole dish.
- 02
Heat 1 tablespoon ghee in a skillet over medium heat. Sear chicken thighs with half the salt and cardamom for 3 minutes per side until lightly browned, then transfer chicken to a plate.
- 03
Sauté chopped onion in the remaining ghee for 3 minutes until softened.
- 04
Mix rinsed short-grain rice, cooked onions, remaining salt, whole milk, heavy cream, and chicken stock together in the casserole dish.
- 05
Nest skinless chicken thighs deep into the rice and liquid mixture.
- 06
Bake uncovered for 40 to 45 minutes until the rice is fully tender, liquid is absorbed, and a golden creamy crust forms on top.
A LITTLE KITCHEN KNOW-HOW
Milk-Baking Rice
Baking rice in warm milk and heavy cream tenderizes grains slowly while creating a rich browned skin on top.
Notes from the kitchen
- Using short-grain Egyptian or Calrose rice creates the signature velvety texture of this baked rice dish.
- Original home-cooking adaptation inspired by Egyptian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
