Uzbaki Rice with Chicken by Chef Ali Sayed

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Uzbaki Rice with Chicken by Chef Ali Sayed

Uzbaki Rice with Chicken


  • Whole Chicken- Cut into 8 pieces
  • Sliced onion- 2cups
  • Sliced carrots- Half a cup
  • Washed raisins- ¼ cup
  • Crushed garlic- 1 tsp
  • Minced ginger- 1 tsp
  • Ground cardamom- 1tsp
  • Ground cumin- 1 1/2 tsp
  • Whole cinnamon stick- 2 pcs
  • Cardamom whole- 2pcs
  • Clove whole – 2pcs
  • Bay leaf- 2pcs
  • Oil- 2tsp
  • Ghee- 2tsp
  • Basmati rice (Washed and soaked)- 1.5 cup
  • Egyptian rice (Washed and soaked)- ½ cup
  • Salt- for taste
  • Broth for cooking
  • Whole garlic- 2 pcs


  1. In a hot pan, add oil and ghee followed by bay leaves, cinnamon stick and cardamom. Then add onion and cook until translucent. Add the chicken toss it well, add minced ginger and mix well
  2. Add the carrot and raisins, cook 1 min further. Add the spices and salt, stir for few seconds.
  3. Pour broth and cover it. When the water comes to a boil add the rice, When the water reduced place the whole garlic and cover tightly and cook for 15 minutes on lowest heat.
  1. After cooking let the rice rest for 10 minutes before open
Uzbek cuisine
Chef Ali Sayed

Chef Ali Sayed

Chef Ali Sayed is an Internationally renowned chef, with an experience of 3 decades, He is considered as one of the best chefs across Lebanon and UAE. He is a traveler, food-stylist and food photographer. All combined together with a little crisp of fashion and sport enjoyment in his culinary world that competes against the likes of greatest Michelin Star Chefs.

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