Chicken With Rice and Eggs (Tabyeet) Recipe

Name: Chicken With Rice and Eggs (Tabyeet)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups basmati rice; 4 pound broiler; Few dashes turmeric; Freshly ground black pepper and salt to taste; 4 tablespoons vegetable oil; Few dashes cinnamon; Pinch cloves; 1/4 teaspoon plus, ground cardamom; Dash nutmeg; 1 teaspoon tomato paste; 3 cups water; Eggs, as many as desired

Servings: persons

2 cups basmati rice
4 pound broiler
Few dashes turmeric
Freshly ground black pepper and salt to taste
4 tablespoons vegetable oil
Few dashes cinnamon
Pinch cloves
1/4 teaspoon plus, ground cardamom
Dash nutmeg
1 teaspoon tomato paste
3 cups water
Eggs, as many as desired

1
Soak rice overnight in water to cover.
2
Rub turmeric into chicken and sprinkle with pepper.
3
Saute chicken in hot oil for about 10 minutes.
4
Add cinnamon, cloves, cardamom, nutmeg, tomato paste, salt and water.
5
Partially cover and boil chicken for 30 minutes.
6
Remove chicken.
7
Drain rice and add to chicken cooking liquid.
8
Bring to boil and cook 3 to 4 minutes.
9
Return chicken to pot.
10
Continue boiling until liquid has evaporated almost completely.
11
Cover chicken and rice with enough foil to hold the number of eggs you wish to cook.
12
Add the eggs in the shells.
13
Place in 400-degree oven for 30 minutes.
14
Reduce heat to 300 degrees and bake 30 minutes longer.
15
Reduce heat to 250 degrees and bake for 2 to 3 hours, until rice forms golden crust on bottom and sides.
16
To help with removal of crust, place pan in cold water in the sink for a minute or two.
17
Serve chicken on platter surrounded by rice.

4476

kcal

Calories

470

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups basmati rice, 4 pound broiler, Few dashes turmeric, Freshly ground black pepper and salt to taste, and more.

Yes, Chicken With Rice and Eggs (Tabyeet) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken With Rice and Eggs (Tabyeet)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions