6 thin chicken cutlets.
Salt and Fresh black ground pepper.
3 cups basmati rice.
4 1/2 cups water or chicken stock .
1 teaspoon Arabic gulf mix spice.
1 teaspoon Saudi Kabsa spice.
1/8 teaspoon ground turmeric.
2 teaspoons salt.
1) Heat a grill pan over high, season cutlets with olive oil, salt and pepper, cook 3 minutes per side.
2) To cook basmati rice: In a deep pan add all ingredients, bring to boil, simmer cover, and cook on a very low heat for 12-20 minutes.
3) Serve chicken cutlets & basmati rice with Daqous + and green salad.