Mahmoos gutaifi

Serves 5
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Directions

  1. 1Finely dice onions
  2. 2Add the onions to a pot with a decent drizzle of olive oil
  3. 3Fry them on high while stirring occasionally until the moisture is completely removed from the onions and they are as dark as possible without burning them
  4. 4Add the halved chicken to the pot, give it a quick sear, then add the aromatics
  5. 5Add the spices
  6. 6Sprinkle a good amount of salt
  7. 7Add water
  8. 8Let the chicken fully cook on medium for about half an hour
  9. 9Place the chicken on a baking tray and broil it in the oven for a nice crispy finish
  10. 10Wash and soak the rice
  11. 11Add the rice to the pot, making sure that the water level is just a fingertip above the rice
  12. 12Let it boil uncovered for about 10 minutes, or till you see the water level has gone down
  13. 13Cover and let it simmer on the lowest heat possible for 20 minutes
  14. 14Flip it on a serving plate and top it with the aromatics, the garlic heads, and the chicken
  15. 15Serve it with slices of lime and a simple tahini sauce

Ingredients

  • 4 to 5 onions
  • decent drizzle olive oil
  • 2 chicken
  • 3 bay leaves
  • 4 cardamom pods
  • 4 cloves
  • 2 sticks cinnamon
  • 4 small lumis
  • 3 heads garlic
  • 1 tsp turmeric
  • 1 tsp cinnamon powder
  • 1 tsp cardamom powder
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp coriander powder
  • 0.5 tsp lumi powder
  • salt
  • 5 cups water
  • 2 cups long grain basmati rice
  • slices lime
  • tahini sauce

Equipment

knifecutting boardpotwooden spoonbaking tray

Tips

  • The simplest trick is once you see them turning brown, drop the heat and don't stop stirring till they turn into this chocolatey dark brown, but without burning them.
  • 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, keeping it fluffy and juicy