Mahmoos gutaifi
Serves 5
Directions
- 1Finely dice onions
- 2Add the onions to a pot with a decent drizzle of olive oil
- 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
- 4Add the halved chicken to the pot, give it a quick sear, then add the aromatics
- 5Add the spices
- 6Sprinkle a good amount of salt
- 7Add water
- 8Let the chicken fully cook on medium for about half an hour
- 9Place the chicken on a baking tray and broil it in the oven for a nice crispy finish
- 10Wash and soak the rice
- 11Add the rice to the pot, making sure that the water level is just a fingertip above the rice
- 12Let it boil uncovered for about 10 minutes, or till you see the water level has gone down
- 13Cover and let it simmer on the lowest heat possible for 20 minutes
- 14Flip it on a serving plate and top it with the aromatics, the garlic heads, and the chicken
- 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
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