Chicken and vegetable rice

Ingredients

• Basmati rice - 2 cups
• onion - 1 large (sliced thinly)
• tomato - 1 small one (chopped into small pieces)
• Green bell peppers - 3 to 4 (depending on preference)
• Allium sativum – 4 to 5 cloves (finely chopped)
• ginger – a small amount (chopped into small pieces)
• Elephants - 4 to 5
• 5-6 pieces of ginger
• coconut - a small piece
• Malli – A few (baked)
• Chicken breast – a few pieces (cooked)
• Dried lemon zest – 1 (This will add a unique flavour to the mango, but can be omitted if unavailable)
• Sunflower oil or vegetable oil paint – 3 to 4 tablespoons
• salt - to taste
• water - 3.5 to 4 cups (depending on the amount of rice)
• Chicken - 1 kilogram (cut into large pieces, preferably with the skin on)
• Garlic and ginger paste - 1 tablespoon
• Black pepper powder - 1.5 teaspoons
• Ground ginger - 1 teaspoon
• Black pepper powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Spices – 1/2 teaspoon
• Kashmiri carrot powder - 1 teaspoon (for color)
• olive oil or sunflower oil – 2 to 3 tablespoons
• whipping cream - 2 tablespoons (optional)
• Charcoal (wood charcoal) - 1 small piece
• oil paint or fat – 1 tablespoon

Chicken preparation: Rinse and clean the chicken, then cut it into large pieces.

In a bowl, combine the chicken with a mixture of garlic paste, ginger, chili powder, turmeric powder, cilantro powder, cumin powder, seafood seasoning, salt, oil, and yogurt (if using).

Thoroughly mix and let marinate for one to two hours.

Prepare the rice: rinse the basmati rice and soak it in water for 20 to 30 minutes.

Prepare the dish: In a large container (such as a cast iron pot or a container with a thick base), heat vegetable oil or oil paint.

Add garlic, ginger, mustard seeds, and dried pineapple (if available).

Next, add the chopped onion and continue cooking until the mixture takes on a golden color.

Then, add garlic, ginger, chili pepper, and tomatoes, and blend thoroughly.

Add the marinated chicken pieces to this spice blend and cook them until they are lightly browned.

Gradually add water to the rice, making sure to mix it thoroughly to prevent it from tearing.

Add salt and between 3.5 and 4 cups of water, as needed.

(The amount of water needed may vary depending on the type of rice).

Make sure the water is hot.

Combine the cooked rice, chickpeas, and lentils.

Seal the pot tightly and cook over low heat.

It is advisable to place a heavy object on the lid to prevent steam from escaping.

Cook for approximately 15 to 20 minutes.

(If you are using a pressure cooker, cook until the whistle sounds, then turn off the heat and wait for the steam to release.)

Once the chicken and vegetables are cooked, turn off the heat.

(Optional) Smoke: Place a small metal pan or a perforated sheet of aluminum in a container.

Add a teaspoon of oil paint or butter, then cover the container and let it simmer for 5 to 10 minutes.

This will add a distinctive, typically Arabic, flavor to the dish.

After cooking, remove the skin.

Gently mix and serve.