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1
Cut the chicken into large pieces, 8 would do fine.
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2
Wash the rice until water runs clear, and soak for an hour or more.
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3
Blanch the tomatoes, peel and chop coarsely.
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4
Heat olive oil in a deep , thick bottomed vessel, add the onions and garlic.
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5
Saute until light golden.
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6
Add the chicken and saute, turning frequently so that it gets a nice colour.
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7
Add baharat, loomi or lemon juice,whole spices and salt.
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8
(I add 1 tsp salt for every 200 grams of unsoaked rice), stir to coat well.
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9
Add the tomatoes along with their juices-all of it and stir well.
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10
Add 10-12 cups of water-just enough for the chicken to cook well and rice as well-but it shouldnt get all mushy and soggy.
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11
You could add lesser and then increase as needed for the rice to cook.
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12
Bring to a boil on hi, then reduce to lo-med heat, cook uncovered until the chicken is well cooked.
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13
Drain rice thoroughly, and stir into the chicken gently.
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14
Reduce heat to lowest and let cook uncovered until rice is 85% cooked, stirring at intervals-very gently though.
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15
Add the herbs, cover the vessel with aluminium foil and then with the lid and let cook for 8-10 minutes.
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16
Turn off heat and let stand for 5 minutes.
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17
Note: the quantity of water need to cook the rice and chicken might vary-so its kind of upto your judgement as such.
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18
I add 2 cups of water for every 200- grams of unsoaked rice plus 1 cup extra for the chicken and it turns out right all the time.
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19
Note: For baharat, see recipe # 79179 by alAmira.
