Serves 1
Directions
- 1Finely dice onions.
- 2Add onions to a pot with a drizzle of olive oil and fry on high while stirring occasionally.
- 3Completely remove the moisture from the onions and get them as dark as possible without burning.
- 4Add the chicken to the pot.
- 5Give the chicken a quick sear, then add bay leaves, cardamom, cloves, two sticks of cinnamon, a couple of black lumis, and three heads of garlic.
- 6Add spices: turmeric, cinnamon, cardamom, black pepper, and so on.
- 7Add a good sprinkle of salt and about five cups of water, then let the chicken fully cook on medium for about half an hour.
- 8Place the chicken on a baking tray and broil it in the oven for a nice crispy finish.
- 9Wash and soak 2 cups of long grain basmati rice for 30 minutes.
- 10Add rice to the pot and make sure the water level is just a fingertip above the rice.
- 11Let it boil uncovered for about 10 minutes, or till you see the water level has gone down, then cover and let it simmer on the lowest heat possible for 20 minutes.
- 12After you take it off the heat, keep the pot shut for another 20 minutes.
- 13Flip it on a serving plate and top it with the aromatics, the garlic heads, and the chicken.
- 14Serve it with slices of lime and a simple tahini sauce, and enjoy.
Ingredients
- 4 to 5 onions
- decent drizzle olive oil
- bay leaves
- cardamom
- cloves
- 2 cinnamon sticks
- 2 a couple black lumis
- 3 heads garlic
- turmeric
- cinnamon
- cardamom
- black pepper
- good sprinkle salt
- 5 cups water
- 2 cups long grain basmati rice
- lime slices
- simple tahini sauce
- chicken
Equipment
knifecutting boardpotwooden spoonbaking traytongsserving plate
Tips
- Drop the heat and don't stop stirring once onions start turning brown.
- 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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