Description
Delicious spiced rice with chicken pieces and spices from Bahrain – a country in the Gulf
Ingredients
Scale
- 1 chicken (about 1.5 kg, cut into 8 pieces)
- 2 large onions (chopped)
- 2 tbsp ghee
- 1 tbsp baharat
- 1 tsp turmeric
- ½ cups peeled (chopped tomatoes or 2 small tomatoes)
- 3 cloves
- 1 black lemon (pierced once)
- 3 pieces cinnamon bark
- 6 green cardamom pods
- 3 tsp salt
- 1 tsp ground black pepper
- 2 cups basmati or long-grain rice
- 2 tbsps fresh chopped coriander leaves
- 2 tbsps fresh chopped parsley
- 1/2 cup water
- 1/4 cup tomato paste mixed with an equal amount of water
Instructions
- Boil rice with cardamom, cloves, and cinnamon bark until rice is half done, drain.
- In a deep pot, fry the onion in ghee until golden or light brown. Add baharat and turmeric and cook stirring for a minute. At this stage, the onion will darken more.
- Add chicken pieces and turn twice, or until the juices come out.
- Add tomatoes, salt, black pepper, coriander, and parsley. Stir well to combine. Add half a cup of water – or less.
- Cook for 15-20 minutes over low-medium heat, then add the tomato paste mixture. The sauce at this stage should be thick.
- Add rice to chicken mixture; mix until rice is completely covered with the sauce. Alternatively, arrange the rice and chicken pieces in layers ending with the rice.
- Cover with a towel or towel paper between the pot and its lid, and leave to cook over very low heat for at least 10 minutes. Longer is better.
- Garnish with chopped fresh parsley.