Ingredients

• 1 chicken without skin, chopped – fe-rakh
• 2 cups rice – roz
• 2 onions, sliced – ba-sal
• 2 carrots, shredded – ga-zar
• 1 tbsp ghee or butter – sam-na or zeb-da
  • 2 tbsp garlic, minced – tom
  • 1/2 cup lemon juice – a-seer la-moon
  • 5 cardamom pods – hab-ba-ha-ni
  • 2 tomatoes, chopped – ta-ma-tem
  • 5 cloves – o-ron-fel
  • 3 cinnamon, sticks – er-fa
  • 1/4 tbsp ginger – gan-za-beel
  • 1 tbsp saffron – za-fran
  • 1/2 tbsp cumin – kam-moon
  • salt and pepper – malh and fel-fel

Directions

• Wash the chicken carefully and put in a bowl with the minced garlic, lemon juice, pepper, and salt. Marinate for 30 minutes.
• Wash the rice and soak in water for 10 minutes. Drain and put in a saucepan.
• Fry the onion slices in the ghee or butter until golden in colour and then add the carrots. Add the drained rice, and fry while mixing for about 5 minutes on medium heat.
• Preheat the oven on 150C.
• Place the rice and onion mixture in an oven tray. Add 2 cups of water, salt, the tomatoes, ginger, cumin, cardamom, cloves, cinnamon and saffron.
• Cover the tray with aluminum foil and pierce the foil in several places with a knife. Place the chicken pieces on top of the pierced places of the foil. Cover the chicken and the tray with another layer of aluminum foil and seal it tightly on all sides.
• Place the tray in the oven for 1 ½ hours until the chicken and rice are done.
• Arrange the rice on a serving platter and place the chicken pieces on top of it.
• Serve immediately while hot.