Mahmoos guttaifi

Serves 6
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Directions

  1. 1Finely dice the onions.
  2. 2Finely dice the onions.
  3. 3Finely dice the onions.
  4. 4Add the onions to a pot with olive oil.
  5. 5Add the onions to a pot with olive oil.
  6. 6Add the onions to a pot with olive oil.
  7. 7Fry them on high while stirring occasionally to completely remove the moisture from the onions.
  8. 8Fry them on high while stirring occasionally to completely remove the moisture from the onions.
  9. 9Fry them on high while stirring occasionally to completely remove the moisture from the onions.
  10. 10Drop the heat and stir continuously until they turn into a chocolatey dark brown, without burning them.
  11. 11Drop the heat and stir continuously until they turn into a chocolatey dark brown, without burning them.
  12. 12Drop the heat and stir continuously until they turn into a chocolatey dark brown, without burning them.
  13. 13Add the chicken to the pot.
  14. 14Add the chicken to the pot.
  15. 15Add the chicken to the pot.
  16. 16Give 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.
  17. 17Give 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.
  18. 18Give 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.
  19. 19Add water and let the chicken cook on medium for about half an hour.
  20. 20Add water and let the chicken cook on medium for about half an hour.
  21. 21Add water and let the chicken cook on medium for about half an hour.
  22. 22Place the chicken on a baking tray and broil it in the oven for a crispy finish.
  23. 23Place the chicken on a baking tray and broil it in the oven for a crispy finish.
  24. 24Place the chicken on a baking tray and broil it in the oven for a crispy finish.
  25. 25Wash and soak Canary basmati rice for 30 minutes.
  26. 26Wash and soak Canary basmati rice for 30 minutes.
  27. 27Wash and soak Canary basmati rice for 30 minutes.
  28. 28Add the rice to the pot.
  29. 29Add the rice to the pot.
  30. 30Add the rice to the pot.
  31. 31Make sure that the water level is just a fingertip above the rice.
  32. 32Make sure that the water level is just a fingertip above the rice.
  33. 33Make sure that the water level is just a fingertip above the rice.
  34. 34Let it boil uncovered for about 10 minutes or till the water level goes down.
  35. 35Let it boil uncovered for about 10 minutes or till the water level goes down.
  36. 36Let it boil uncovered for about 10 minutes or till the water level goes down.
  37. 37Cover and let it simmer on the lowest heat possible for 20 minutes.
  38. 38Cover and let it simmer on the lowest heat possible for 20 minutes.
  39. 39Cover and let it simmer on the lowest heat possible for 20 minutes.
  40. 40Keep the pot shut for another 20 minutes after taking it off the heat.
  41. 41Keep the pot shut for another 20 minutes after taking it off the heat.
  42. 42Keep the pot shut for another 20 minutes after taking it off the heat.
  43. 43Flip the pot on a serving plate and top it with the aromatics, the garlic heads, and the chicken.
  44. 44Flip the pot on a serving plate and top it with the aromatics, the garlic heads, and the chicken.
  45. 45Flip the pot on a serving plate and top it with the aromatics, the garlic heads, and the chicken.
  46. 46Serve it with slices of lime and tahini sauce.
  47. 47Serve it with slices of lime and tahini sauce.
  48. 48Serve it with slices of lime and tahini sauce.

Ingredients

  • 5 onions
  • 5 onions
  • 5 onions
  • drizzle olive oil
  • drizzle olive oil
  • drizzle olive oil
  • 2 chicken
  • 2 chicken
  • 2 chicken
  • 2 cups Canary basmati
  • 2 cups Canary basmati
  • 2 cups Canary basmati
  • 3 heads garlic
  • 3 heads garlic
  • 3 heads garlic
  • 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 cinnamon sticks
  • 2 cinnamon sticks
  • 2 cinnamon sticks
  • 4 lumis
  • 4 lumis
  • 4 lumis
  • 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 tsp lumi powder
  • 0.5 tsp lumi powder
  • 0.5 tsp lumi powder
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • to taste salt
  • to taste salt
  • to taste salt
  • 5 cups water
  • 5 cups water
  • 5 cups water
  • chili
  • chili
  • chili
  • lime
  • lime
  • lime
  • tahini sauce
  • tahini sauce
  • 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.
Mahmoos guttaifi | Clip Recipe