Serves 4
Directions
- 1Blend the onion, garlic, chilies, cherry tomatoes, bell pepper, yogurt, salt, and olive oil into a paste.
- 2Combine chicken with half the marinade, black pepper, seven spice, cardamom, cumin, cinnamon, and coriander powder. Marinate for an hour.
- 3Wash and rinse the rice thoroughly.
- 4Slice the onion, carrot, and potato, then sauté them in a pan with olive oil, bay leaves, lumi, cloves, salt, and the same seasoning mix used for the chicken.
- 5Add the rice to the sautéed vegetables, pour in 3 cups of water, bring to a boil, then reduce to a simmer until 90% of the liquid is absorbed.
- 6Line a large pot with a large piece of tinfoil. Place the marinated chicken at the bottom, add half of the remaining marinade, add a layer of rice, the rest of the marinade, and the remaining rice.
- 7Cover the top with another layer of tinfoil, wrapping it with the edges of the bottom layer. Cook on high for 3-5 minutes, then lowest heat for one hour.
- 8Let the dish cool for 15 minutes, then flip it onto a serving plate, open the foil, and serve.
Ingredients
- 2 whole onion
- 1 head garlic
- 4 whole chili
- 1 cup cherry tomatoes
- 1 whole bell pepper
- 1 tbsp yogurt
- 1 tsp salt
- olive oil
- 1 kg chicken
- 1 tsp black pepper
- 1 tsp seven spice (optional)
- 1 tsp cardamom powder
- 1 tsp cinnamon powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 cup canary basmati rice
- 1 whole carrot
- 1 whole potato
- 3 whole bay leaf
- 2 whole lumi (optional)
- 1 tsp cloves
Equipment
food processormixing bowlpanpottinfoil
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