Mulukhiyah with Chicken and Rice – Recipe and Cooking Instructions

Mulukhiyah with Chicken and Rice – Recipe and Cooking Instructions

In this new article from "Arabic Cook," we will learn how to prepare Mulukhiyah with Chicken and Rice, one of the most delicious and traditional main dishes in the Arab Levant region, typically served as a hearty lunch.

Ingredients for Mulukhiyah with Chicken and Rice:

 

• 1 kilogram of dried mulukhiyah leaves

• 2 kilograms of chicken breasts

• 3 tablespoons of salt

• Bay leaves

• Whole cloves

• 8 cloves of garlic

• 4 tablespoons of ground coriander

• 1 kilogram of rice

• 2 cups of vermicelli noodles

How to Prepare Mulukhiyah with Chicken and Rice:

First, thoroughly wash the chicken breasts with salt and water. Place them in a large pot, cover with water, add bay leaves, whole cloves, and a pinch of salt. Bring the pot to a boil over medium heat and cook until the chicken is fully cooked.

Meanwhile, in another pan, heat a little oil and sauté some medium-chopped garlic. Add a portion of the dried mulukhiyah along with a spoonful of coriander powder. Stir the mulukhiyah with the garlic and oil for about 5 minutes until fragrant and lightly toasted. Transfer this batch to a large bowl.

Repeat the process — adding fresh oil, garlic, and mulukhiyah — until all the mulukhiyah is toasted.

Once the chicken breasts are cooked, cut them into medium-sized pieces.

In a large pot, add a little oil or some ghee to the bottom. Layer the toasted mulukhiyah on top, followed by the chopped chicken pieces. Add some mashed garlic, three tablespoons of ground coriander, and a sprinkle of salt. Pour over enough strained chicken broth (removing the bay leaves and cloves) to cover the mulukhiyah and chicken. Gently stir the pot.

Reduce the heat to low, cover the pot, and let it simmer gently for about 30 minutes until the flavors are well blended and the dish is cooked through.

Preparing the Rice:

While the mulukhiyah cooks, wash the rice thoroughly with cold water. Soak it in warm water for about 15 minutes.

After soaking, rinse the rice again in cold water and drain it well.

In another pot, melt two tablespoons of ghee or butter, then add two cups of vermicelli noodles. Stir continuously over low heat until the vermicelli turns golden brown.

Add the drained rice along with a pinch of salt. Stir well to coat the rice and vermicelli evenly.

Pour in enough hot chicken broth (or hot water if preferred) to cover the rice. Bring the mixture to a boil, then cover the pot and reduce the heat to low. Let it simmer until the rice is tender and cooked through.

Once done, turn off the heat and let the rice sit covered for about 10 minutes without disturbing it.

Serving:

Stir the mulukhiyah and chicken mixture gently, then transfer it to a serving dish. Garnish the edges of the dish with lemon slices, fried garlic, and pieces of chicken.

Fluff the rice with a fork, place it into another serving dish, and decorate the top with toasted nuts, pine nuts, and more pieces of chicken.

Serve both the mulukhiyah and rice hot, with fresh lemon wedges on the side.