Qidra
Qidra rice with garlic, cooked chickpeas, seasoned chicken and its broth.
- Cooking time
- 1 hr 37 min
- Hands-on time
- 15 min
- Free time
- 40 min
- Difficulty
- Medium
- Cuisine
- Levantine
- Contains
- Dairy
Before you start
- For this versionMeasure the chickpeas after cooking and draining. Rinse and soak the rice for 20 minutes while the chicken simmers, then drain.
Ingredients
Amounts follow the number of people
For the qidra
When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.
Equipment
- Heavy pot with a tight lid — Holds the steam and cooks the rice evenly without sticking.
- Strainer — The stock is strained and exactly five cups measured out.
- Wide tray — The pot is turned onto it after resting, covered.
- Food thermometer
Method
Simmer the chicken in enough water to cover until it reaches 74°C, skimming as needed. Use precooked chickpeas; do not cook dried chickpeas with the chicken.
You’ll know it’s ready whenThe thickest part reaches 74°C. Timing is a guide; continue cooking if needed.
Strain the broth and measure out five cups of it and keep it hot.
You’ll know it’s ready whenThe broth is clear and hot.
Brown the cooked chicken skin in a little ghee and lift out. Toast the drained rice with the remaining ghee, spices and garlic in the pot, then add the cooked chickpeas, chicken and strained stock.
You’ll know it’s ready whenThe rice glistens, the chickpeas are tender and the stock simmers.
After adding the stock in the previous step, add the saffron, cover and cook over very low heat for about 30 minutes until the rice is tender.
You’ll know it’s ready whenThe rice is tender and the stock absorbed.
Leave the pot to rest, covered, then turn it over onto a wide tray.
You’ll know it’s ready whenThe rice is firm and the chicken is on top.
On the same table
Dishes that belong beside this one.
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