Mahmoos Gutaifi
Serves 1
Directions
- 1Finely dice four to five onions.
- 2Finely dice four to five onions.
- 3Finely dice four to five onions.
- 4Add the onions to a pot with a drizzle of olive oil and fry them on high while stirring occasionally to completely remove the moisture from the onions and to get them as dark as possible without burning them.
- 5Add the onions to a pot with a drizzle of olive oil and fry them on high while stirring occasionally to completely remove the moisture from the onions and to get them as dark as possible without burning them.
- 6Add the onions to a pot with a drizzle of olive oil and fry them on high while stirring occasionally to completely remove the moisture from the onions and to get them as dark as possible without burning them.
- 7Add the chicken to the pot and give it a quick sear, then add the aromatics: bay leaves, cardamom, cloves, two sticks of cinnamon, a couple of black lumis and three heads of garlic.
- 8Add the chicken to the pot and give it a quick sear, then add the aromatics: bay leaves, cardamom, cloves, two sticks of cinnamon, a couple of black lumis and three heads of garlic.
- 9Add the chicken to the pot and give it a quick sear, then add the aromatics: bay leaves, cardamom, cloves, two sticks of cinnamon, a couple of black lumis and three heads of garlic.
- 10Add eight spices: turmeric, cinnamon, cardamom, black pepper, plus whichever of these spices you have available.
- 11Add eight spices: turmeric, cinnamon, cardamom, black pepper, plus whichever of these spices you have available.
- 12Add eight spices: turmeric, cinnamon, cardamom, black pepper, plus whichever of these spices you have available.
- 13Add a good sprinkle of salt and five cups of water, then let the chicken fully cook on medium for about half an hour.
- 14Add a good sprinkle of salt and five cups of water, then let the chicken fully cook on medium for about half an hour.
- 15Add a good sprinkle of salt and five cups of water, then let the chicken fully cook on medium for about half an hour.
- 16Place the chicken on a baking tray and broil it in the oven for a nice crispy finish.
- 17Place the chicken on a baking tray and broil it in the oven for a nice crispy finish.
- 18Place the chicken on a baking tray and broil it in the oven for a nice crispy finish.
- 19Wash and soak two cups of long grain basmati rice for 30 minutes, then add it to the pot and make sure that the water level is just a fingertip above the rice.
- 20Wash and soak two cups of long grain basmati rice for 30 minutes, then add it to the pot and make sure that the water level is just a fingertip above the rice.
- 21Wash and soak two cups of long grain basmati rice for 30 minutes, then add it to the pot and make sure that the water level is just a fingertip above the rice.
- 22Let it boil uncovered for about 10 minutes or till you see the water level has gone down, then cover and let it simmer on the lowest heat possible for 20 minutes.
- 23Let it boil uncovered for about 10 minutes or till you see the water level has gone down, then cover and let it simmer on the lowest heat possible for 20 minutes.
- 24Let it boil uncovered for about 10 minutes or till you see the water level has gone down, then cover and let it simmer on the lowest heat possible for 20 minutes.
- 25Keep the pot shut for another 20 minutes after you take it off the heat.
- 26Keep the pot shut for another 20 minutes after you take it off the heat.
- 27Keep the pot shut for another 20 minutes after you take it off the heat.
- 28Flip it on a serving plate and top it with the aromatics, the garlic heads and the chicken. Serve it with slices of lime and a simple tahini sauce.
- 29Flip it on a serving plate and top it with the aromatics, the garlic heads and the chicken. Serve it with slices of lime and a simple tahini sauce.
- 30Flip it on a serving plate and top it with the aromatics, the garlic heads and the chicken. Serve it with slices of lime and a simple tahini sauce.
Ingredients
- 4 to 5 onions
- 4 to 5 onions
- 4 to 5 onions
- drizzle olive oil
- drizzle olive oil
- drizzle olive oil
- chicken
- chicken
- chicken
- bay leaves
- bay leaves
- bay leaves
- cardamom
- cardamom
- cardamom
- cloves
- cloves
- cloves
- 2 cinnamon sticks
- 2 cinnamon sticks
- 2 cinnamon sticks
- 2 a couple black lumis
- 2 a couple black lumis
- 2 a couple black lumis
- 3 garlic heads
- 3 garlic heads
- 3 garlic heads
- turmeric
- turmeric
- turmeric
- cinnamon
- cinnamon
- cinnamon
- cardamom
- cardamom
- cardamom
- black pepper
- black pepper
- black pepper
- sprinkle salt
- sprinkle salt
- sprinkle salt
- 5 cups water
- 5 cups water
- 5 cups water
- 2 cups long grain basmati rice
- 2 cups long grain basmati rice
- 2 cups long grain basmati rice
- slices lime
- slices lime
- slices lime
- tahini sauce
- tahini sauce
- tahini sauce
Equipment
knifecutting boardpotwooden spoonbaking traytongsserving plate
Tips
- Finely dice the onions to cook them faster
- When the onions turn brown, drop the heat and don't stop stirring until they turn into a chocolatey dark brown
- After the rice is cooked, keep the pot shut for another 20 minutes after you take it off the heat so the rice will soak up all of that steam