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