Dino found a homemade version of the street cart rice that he loves so much from Rafiqi’s. Since we had some more chicken thighs in the freezer, he made a batch of this rice to go alongside his Halal Chicken on a Pita AKA Rafakey 2.0.
This is a simple and delicious side dish that’s full of flavor. The house smelled insanely good while he was making it, and it went perfectly with the marinated, cooked chicken.
Halal Cart-Style Rice
Serves 4 to 6
Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
Big Flavors Rating: 5 Stars