1Start by finely dicing 4 to 5 onions and add them to a pot with a decent drizzle of olive oil.
2Start by finely dicing 4 to 5 onions and add them to a pot with a decent drizzle of olive oil.
3Start by finely dicing 4 to 5 onions and add them to a pot with a decent drizzle of olive oil.
4Fry the onions on high heat, stirring occasionally, until they turn dark brown without burning.
5Fry the onions on high heat, stirring occasionally, until they turn dark brown without burning.
6Fry the onions on high heat, stirring occasionally, until they turn dark brown without burning.
7Add the chicken to the pot and give them a quick sear.
8Add the chicken to the pot and give them a quick sear.
9Add the chicken to the pot and give them a quick sear.
10Add the aromatics: bay leaves, cardamom, cloves, two sticks of cinnamon, black loomi's (if any), and three heads of garlic.
11Add the aromatics: bay leaves, cardamom, cloves, two sticks of cinnamon, black loomi's (if any), and three heads of garlic.
12Add the aromatics: bay leaves, cardamom, cloves, two sticks of cinnamon, black loomi's (if any), and three heads of garlic.
13Add the spices: turmeric, cinnamon, cardamom, black pepper, and a sprinkle of salt.
14Add the spices: turmeric, cinnamon, cardamom, black pepper, and a sprinkle of salt.
15Add the spices: turmeric, cinnamon, cardamom, black pepper, and a sprinkle of salt.
16Add about 5 cups of water, bring the pot to a boil, cover, and let the chicken fully cook on medium heat for about 30 minutes.
17Add about 5 cups of water, bring the pot to a boil, cover, and let the chicken fully cook on medium heat for about 30 minutes.
18Add about 5 cups of water, bring the pot to a boil, cover, and let the chicken fully cook on medium heat for about 30 minutes.
19Place the chicken on a baking tray and broil it in the oven for a nice crispy finish.
20Place the chicken on a baking tray and broil it in the oven for a nice crispy finish.
21Place the chicken on a baking tray and broil it in the oven for a nice crispy finish.
22Wash and soak 2 cups of long-grain basmati rice for 30 minutes.
23Wash and soak 2 cups of long-grain basmati rice for 30 minutes.
24Wash and soak 2 cups of long-grain basmati rice for 30 minutes.
25Add the soaked rice to the pot with the oniony broth, ensuring the water level is just a fingertip above the rice. If needed, add more water.
26Add the soaked rice to the pot with the oniony broth, ensuring the water level is just a fingertip above the rice. If needed, add more water.
27Add the soaked rice to the pot with the oniony broth, ensuring the water level is just a fingertip above the rice. If needed, add more water.
28Let it boil uncovered for about 10 minutes, or until the water level has gone down.
29Let it boil uncovered for about 10 minutes, or until the water level has gone down.
30Let it boil uncovered for about 10 minutes, or until the water level has gone down.
31Cover the pot and let it simmer on the lowest heat possible for 20 minutes.
32Cover the pot and let it simmer on the lowest heat possible for 20 minutes.
33Cover the pot and let it simmer on the lowest heat possible for 20 minutes.
34Keep the pot shut for another 20 minutes after taking it off the heat so the rice soaks up all the steam.
35Keep the pot shut for another 20 minutes after taking it off the heat so the rice soaks up all the steam.
36Keep the pot shut for another 20 minutes after taking it off the heat so the rice soaks up all the steam.
37Flip the rice onto a serving plate, top it with the aromatics, the garlic heads, and the chicken.
38Flip the rice onto a serving plate, top it with the aromatics, the garlic heads, and the chicken.
39Flip the rice onto a serving plate, top it with the aromatics, the garlic heads, and the chicken.
40Serve with slices of lime and a simple tahini sauce.
41Serve with slices of lime and a simple tahini sauce.
42Serve with slices of lime and a simple tahini sauce.
Ingredients
5 onions (mix of red and white)
5 onions (mix of red and white)
5 onions (mix of red and white)
4 tbsps oil
4 tbsps oil
4 tbsps oil
2 chickens
2 chickens
2 chickens
2 cups Canary Basmati rice
2 cups Canary Basmati rice
2 cups Canary Basmati rice
3 heads of garlic
3 heads of garlic
3 heads of garlic
lime
lime
lime
3 bay leaves
3 bay leaves
3 bay leaves
4 cardamom pods
4 cardamom pods
4 cardamom pods
4 cloves
4 cloves
4 cloves
2 sticks of cinnamon
2 sticks of cinnamon
2 sticks of cinnamon
4 small lumis
4 small lumis
4 small lumis
chili for presentation
chili for presentation
chili for presentation
1 tsp black pepper
1 tsp black pepper
1 tsp black pepper
1 tsp paprika
1 tsp paprika
1 tsp paprika
1 tsp cinnamon powder
1 tsp cinnamon powder
1 tsp cinnamon powder
1 tsp cardamom powder
1 tsp cardamom powder
1 tsp cardamom powder
1 tsp garlic powder
1 tsp garlic powder
1 tsp garlic powder
1 tsp coriander powder
1 tsp coriander powder
1 tsp coriander powder
0.5 lumi powder
0.5 lumi powder
0.5 lumi powder
0.5 turmeric
0.5 turmeric
0.5 turmeric
salt to taste
salt to taste
salt to taste
5 cups water
5 cups water
5 cups water
tahini sauce
tahini sauce
tahini sauce
Equipment
potbaking trayoven
Tips
Finely dice onions to cook faster.
Completely remove moisture from onions and get them dark brown without burning them by dropping heat and stirring continuously once they start browning.
Keep the pot shut for another 20 minutes after taking it off the heat for fluffy and juicy rice.
For a bit of a kick, place chilies on top of the rice while it cooks.