Serves 6
Directions
- 1Finely dice the onions.
- 2Add the onions to a pot with olive oil.
- 3Fry them on high while stirring occasionally to completely remove the moisture from the onions.
- 4Drop the heat and stir continuously until they turn into a chocolatey dark brown, without burning them.
- 5Add the chicken to the pot.
- 6Give the chicken a quick sear, then add bay leaves, cardamom, cloves, cinnamon sticks, black lumis, garlic, turmeric, cinnamon, cardamom, black pepper, paprika, coriander, and salt.
- 7Add water and let the chicken cook on medium for about half an hour.
- 8Place the chicken on a baking tray and broil it in the oven for a crispy finish.
- 9Wash and soak Canary basmati rice for 30 minutes.
- 10Add the rice to the pot.
- 11Make sure that the water level is just a fingertip above the rice.
- 12Let it boil uncovered for about 10 minutes or till the water level goes down.
- 13Cover and let it simmer on the lowest heat possible for 20 minutes.
- 14Keep the pot shut for another 20 minutes after taking it off the heat.
- 15Flip the pot on a serving plate and top it with the aromatics, the garlic heads, and the chicken.
- 16Serve it with slices of lime and tahini sauce.
Ingredients
- 5 onions
- drizzle olive oil
- 2 chicken
- 2 cups Canary basmati
- 3 heads garlic
- 3 bay leaves
- 4 cardamom pods
- 4 cloves
- 2 cinnamon sticks
- 4 lumis
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cinnamon powder
- 1 tsp cardamom powder
- 1 tsp garlic powder
- 1 tsp coriander powder
- 0.5 tsp lumi powder
- 0.5 tsp turmeric
- to taste salt
- 5 cups water
- chili
- lime
- tahini sauce
Equipment
potwooden spoonbaking tray
Tips
- When onions start turning brown, drop the heat and continuously stir to avoid burning.
- Keep the pot shut for 20 minutes after taking off the heat, so the rice soaks up all the steam.
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