Chicken & Saffron Rice

15 minutes for Rice + 20 minutes for Chicken


Chicken & Saffron Rice Recipe
Club Noor

by Lama Haddadin

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2 tsp  mild curry powder

2 tsp  brown sugar

2 garlic cloves (crushed)

½ tsp  sea salt

500 gm  chicken breast

1 cup  vegetables stock

1 cup  basmati rice (rinsed & soaked for 10 min)

¼ tsp  saffron

Almond slivers

Coriander or parsley for garnish

Noor Oil


Steps Involved:

Mix curry powder, brown sugar, garlic and salt with a bit of Noor Oil as a marinade for the chicken. Coat the chicken well with marinade and then put it in the fridge for 30 min.

Add some Noor Oil in a pan and toss your drained rice in there with saffron, stir in a little to the sizzle then add the warm stock to cover the mixture. Cover and cook on a high heat, till you can see the rice bubbling at the top. Lower heat and simmer for 10 minutes until the rice is done.

Take the chicken from the fridge; heat some Noor Oil in a frying pan and start cooking your chicken in batches until brown and cooked all the way. Now the chicken is ready to be served.


Put some rice on a plate; place the chicken by the side, sprinkle with nuts and parsley for an attractive looking dish ready to be served to your guests.

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