Cooking Index - Cooking Recipes & IdeasDijaj Ala Timman Recipe - Cooking Index

Dijaj Ala Timman

Cuisine: Indian
Type: Chicken, Meat
Serves: 4 people

Recipe Ingredients

  For The Rice Stuffing
1/2 cup 80g / 2.8ozBasmati or good quality long grain rice
1 cup 62g / 2.2ozOnion - chopped fine (small)
1/4 cup 23g / 0.8ozPine nuts or blanched and silvered almonds
30   Walnuts - chopped
1/4 cup 40g / 1.4ozSultanas - (or white raisins)
1/2 teaspoon 2.5mlBaharat or allspice
160   Water
  Black pepper and salt to taste
  To Finish
1   Chicken
  Freshly ground black pepper to taste
35   Melted butter or ghee
80   Water or light stock

Recipe Instructions

CLEAN and wash the rice until the water runs clear. Drain well. Heat ghee in a pan. Add onion and fry gently until transparent. Stir in pine nuts or almonds, walnuts and rice and fry for five minutes, stirring often. Add sultanas, baharat, water, salt and pepper to taste. Stir well. Cover and cook on low heat for 10 minutes until all the water is absorbed. Remove from heat and cool. Clean chicken and wipe dry with paper towels. Fill cavity with rice stuffing and truss. Rub the chicken with salt and pepper.

Melt butter or ghee in a baking dish. Place the chicken in it and baste well with the butter or ghee. Add water or stock to the baking dish and roast the chicken in a moderately hot oven for two-and-a-half hours, basting often with juices in the dish. Serve the chicken, cut into portions, with the stuffing piled in the center of the platter. Juices in the baking dish may be skimmed, diluted with a little stock, brought to the boil and served separately in a jug

Tarla Dalal


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