Cooking time 60 minutes Enough for: six 6 people
Charcoal: a piece
Basmati rice: 4 cups (washed and soaked in cold water)
Chicken: 2 chickens (cut and cleaned)
– vegetable oil: half cup
Mixed spices: 1 tablespoon
Salt: a tablespoon
Bay paper: 2 sheets
Black pepper: 1 teaspoon
Cumin: 1 teaspoon (grain)
Carrots: 4 grains (peeled and grated)
Onions: 2 tablets (sliced thinly)
Raisins: 1/4 cup
Cashews: 1/4 cup (fried)
Almonds: 1/4 cup (fried)
How To Make it :
Heat the oil in a saucepan and stir the chicken pieces a little.
Spread over the mixed spicy chicken, salt, cumin, and black pepper, and stir until the chicken becomes browned and golden in color.
Lift the chicken and put it on a plate and leave it aside.
Add to the same amount the grated carrots and onions, and stir until the ingredients wilt and the onions are slightly browned.
Add about 5 cups of water and bring it to a boil over high heat.
Add the rice and let it boil for 3 minutes on high heat.
Add the fried chicken pieces and raisins, reduce the heat, cover the pot and leave for 40 – 45 minutes until the rice and chicken are soft.
Heat the charcoal to become coals, put a small piece of aluminum foil on the surface of the rice and put drops of oil in it, put the charcoal in the oil to create smoke, put the lid on the saucepan and leave it for a minute, then discard the charcoal.
Pour the rice into the serving dish, arrange the chicken on top, and garnish the top of the plate with the roasted nuts.