Mahmoos gutaifi

Serves 5
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Directions

  1. 1Finely dice onions
  2. 2Finely dice onions
  3. 3Finely dice onions
  4. 4Add the onions to a pot with a decent drizzle of olive oil
  5. 5Add the onions to a pot with a decent drizzle of olive oil
  6. 6Add the onions to a pot with a decent drizzle of olive oil
  7. 7Fry 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
  8. 8Fry 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
  9. 9Fry 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
  10. 10Add the halved chicken to the pot, give it a quick sear, then add the aromatics
  11. 11Add the halved chicken to the pot, give it a quick sear, then add the aromatics
  12. 12Add the halved chicken to the pot, give it a quick sear, then add the aromatics
  13. 13Add the spices
  14. 14Add the spices
  15. 15Add the spices
  16. 16Sprinkle a good amount of salt
  17. 17Sprinkle a good amount of salt
  18. 18Sprinkle a good amount of salt
  19. 19Add water
  20. 20Add water
  21. 21Add water
  22. 22Let the chicken fully cook on medium for about half an hour
  23. 23Let the chicken fully cook on medium for about half an hour
  24. 24Let the chicken fully cook on medium for about half an hour
  25. 25Place the chicken on a baking tray and broil it in the oven for a nice crispy finish
  26. 26Place the chicken on a baking tray and broil it in the oven for a nice crispy finish
  27. 27Place the chicken on a baking tray and broil it in the oven for a nice crispy finish
  28. 28Wash and soak the rice
  29. 29Wash and soak the rice
  30. 30Wash and soak the rice
  31. 31Add the rice to the pot, making sure that the water level is just a fingertip above the rice
  32. 32Add the rice to the pot, making sure that the water level is just a fingertip above the rice
  33. 33Add the rice to the pot, making sure that the water level is just a fingertip above the rice
  34. 34Let it boil uncovered for about 10 minutes, or till you see the water level has gone down
  35. 35Let it boil uncovered for about 10 minutes, or till you see the water level has gone down
  36. 36Let it boil uncovered for about 10 minutes, or till you see the water level has gone 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. 40Flip it on a serving plate and top it with the aromatics, the garlic heads, and the chicken
  41. 41Flip it on a serving plate and top it with the aromatics, the garlic heads, and the chicken
  42. 42Flip it on a serving plate and top it with the aromatics, the garlic heads, and the chicken
  43. 43Serve it with slices of lime and a simple tahini sauce
  44. 44Serve it with slices of lime and a simple tahini sauce
  45. 45Serve it with slices of lime and a simple tahini sauce

Ingredients

  • 4 to 5 onions
  • 4 to 5 onions
  • 4 to 5 onions
  • decent drizzle olive oil
  • decent drizzle olive oil
  • decent drizzle olive oil
  • 2 chicken
  • 2 chicken
  • 2 chicken
  • 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 sticks cinnamon
  • 2 sticks cinnamon
  • 2 sticks cinnamon
  • 4 small lumis
  • 4 small lumis
  • 4 small lumis
  • 3 heads garlic
  • 3 heads garlic
  • 3 heads garlic
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 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 black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 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
  • salt
  • salt
  • salt
  • 5 cups water
  • 5 cups water
  • 5 cups water
  • 2 cups long grain basmati rice
  • 2 cups long grain basmati rice
  • 2 cups long grain basmati rice
  • slices lime
  • slices lime
  • slices lime
  • tahini sauce
  • tahini sauce
  • 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
Mahmoos gutaifi | Clip Recipe