Recipe
Arab Rice with Chicken in the Bottom
Posted by : unknown
Preparation time : 30 Min
Cooking time : 40 Min
Level of difficulty : Low
Ingredients
4 servings
- 1 medium chicken
- 2 medium sliced onions
- 2 cloves garlic
- salt to taste
- 2 teaspoons bezar (pepper)
- 1/2 teaspoons ground cardamom
- 4 tablespoons tomato puree
- 1 teaspoon turmeric
- 3 tablespoons dried loomi (ripe limes boiled in salt water ) or 1 lemon juice
- 200g ms dried chickpeas (or drain one can)
- 1/2 cup corn oil
- 4 cups rice
- 1 teaspoon saffron
Preparation
- If using dried chick peas, soak overnight then boil until soft. If using canned, drain thoroughly prior to using. Clean and wash rice then soak in fresh water for two hours. Soak saffron in 1/4 cup warm water.
- Clean chicken and cut into quarters, rub each with bezar or pepper, salt, cinnamon and turmeric, then leave for 15 minutes. Put some oil in a medium-sized non-stick frying pan and heat: add chicken and quickly brown on both sides. Remove and put aside.
- In remaining oil, brown onion, then add garlic and dried loomi. Fry for 2 minutes, then remove from heat. Add tomato puree and chickpeas, stir and leave aside.
- Half fill a medium-size pot with water, add salt to taste and boil. Add rice and boil rapidly for 8-10 minutes. Rice should be slightly undercooked. Turn off heat, drain rice in colander, then run cold water through to prevent sticking.
- Pour 5 tablespoons of oil into the rice pot, add the now drained rice and chicken pieces, packing tightly together. Pour tomato mixture over top, smooth down with spatula, then pour saffron in a circular motion over top.
- Cover top of pan tightly with a wet cloth then a lid, to absorb moisture from rice, and place on a very low heat for 20-25 minutes. Switch off heat and leave for 10 minutes to set.
