Zurbian (Yemeni Chicken and Rice Layered Pot)
Local name: زربيان
In short: Yogurt-marinated chicken cooked with onions and tomato, topped with half-cooked rice and steamed in a sealed pot until fragrant. It takes about 1 h 50 min in total and makes 6 servings.
- Prep
- 35 min
- Cook
- 1 h 15 min
- Resting
- 2 h
- Total
- 1 h 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 650 kcal
Zurbian is a layered rice and meat dish that families across southern Yemen cook for Friday lunches and gatherings. The meat is marinated in yogurt and spices, softened with onions and tomato, then covered with par-cooked rice and sealed so everything finishes in steam. Cardamom, cloves and cinnamon scent the pot, and the meat is often cooked on the bone. It resembles biryani, with Yemeni spices and a gentler heat.
Instructions
- In a large bowl, mix the chicken with the yogurt, garlic, ginger, ground spices and salt. Cover and marinate in the fridge for at least 2 hours, or overnight.
- Heat the oil in a wide heavy pot over medium heat. Cook the onions for 15 minutes, stirring often, until deep golden. Lift out about a third and set them aside for the top.
- Add the chicken with its marinade and the tomatoes to the pot. Cover and cook over medium-low heat for 25 minutes, turning the chicken once, until the sauce is thick and the chicken is nearly cooked.
- Meanwhile, bring a large pot of water to a boil with the salt, cinnamon stick, cardamom pods and cloves. Add the rice and boil for 6 minutes, until it is almost tender but still firm in the center. Drain well.
- Spread the rice over the chicken in an even layer without stirring. Scatter the reserved onions, raisins and almonds on top, then drizzle with the ghee and saffron water.
- Lay a clean kitchen towel or a sheet of foil over the pot, press the lid on tightly and cook over the lowest heat for 25 minutes. The chicken should reach 74°C (165°F).
- Turn off the heat and rest the pot, covered, for 10 minutes. Scoop the rice and chicken onto a platter, digging down to the bottom so each serving gets some sauce, and finish with cilantro.
Tips
- Use a wide, heavy pot, because thin ones scorch the bottom layer. If you hear crackling after sealing, add a splash of water along the edge.
- Lamb works too. Use 1 kg (2.2 lb) bone-in lamb shoulder pieces and simmer them in step 3 with 200 ml (3/4 cup) of water for 1 hour, until tender, before adding the rice.
Questions and answers
Is zurbian the same as biryani?
They are close relatives. Both layer marinated meat with par-cooked rice and finish in steam, but zurbian leans on cardamom and cloves with less chili, and onion and tomato make the sauce.
Can I make zurbian ahead of time?
Cook it up to a day ahead and refrigerate it in a covered dish. Reheat it covered in a 160°C (325°F) oven for 25 minutes with a splash of water.
What do you serve with zurbian?
A salad of cucumber, tomato and onion, plain yogurt and a bowl of sahawiq (chili and tomato relish) are the usual sides.
How long does it take to make Zurbian (Yemeni Chicken and Rice Layered Pot)?
About 1 h 50 min in total: 35 min of preparation and 1 h 15 min of cooking.
How many calories are in Zurbian (Yemeni Chicken and Rice Layered Pot)?
About 650 kcal per serving, with 35 g of protein, 68 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 650 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 68 g |
| Fat | 26 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
