Majboos de pollo con arroz Sella Basmati

Ingredientes

• 1 tablespoon ghee
• 1 medium onion (sliced thinly)
• 3 to 5 green chillies (slit)
• 2 teaspoon ginger garlic paste
• 600-800 grams skinless whole chicken ((6 to 8 pieces or halved) pat dried and scored (a few shallow cut lines))
• 1 tablespoon Baharat spice mix (see notes)
• 1/2 teaspoon turmeric powder
• 1 dried black lime (loomi, pierced)
• 2 medium-sized tomatoes (quartered)
• 2 1/2 cup hot water (reserve 2 tbsp and add only if required)
• 1 carrot (large roundels)
• 1 potato (large roundels (or more carrots))
• 1 1/4 cup sella basmati rice (soaked for 5 to 8 hours)
• Fresh coriander leaves (chopped)
• Juice of half a lime
• Salt to taste
• olive oil ( or butter, to roast the chicken)

Preparación

1. 1

   Heat ghee in a deep wide pot on medium flame.

2. 2

   Add finely diced onion, and green chillies and saute until onions turn golden.

3. 3

   Add the ginger-garlic paste and saute for a minute.

4. 4

   Add the chicken along with spice powders and cook on high until all of the chicken pieces turn white.

5. 5

   Add the chopped tomatoes and cook until they break down into the liquid. Meanwhile, prepare hot water.

6. 6

   Add the hot water and salt to taste. Bring this to a boil. Cover and cook on a medium flame for 10 minutes.

7. 7

   Open and add the chopped carrots and potatoes if used and bring to boil. Cover and cook for 10 minutes or until the potatoes and chicken are cooked through.

8. 8

   Remove the cooked chicken pieces and the vegetables using a slotted spoon and transfer them to a greased skillet.

9. 9

   Stir in a fistful of chopped coriander leaves, lime or lemon juice, drained rice and salt to taste.

10. 10

    Bring this to boil on a high flame until you can see the grains on the surface. Reduce the flame to the lowest. Slide a heat diffuser or flat pan underneath, cover the pot with foil and then the lid. Let it cook for another 15 mins. (If using an oven to roast, this is the time you may preheat to grill or broiler)

11. 11

    Open and carefully bring the bottom rice to the top using a rubber spatula. Cover and let it cook for 5 minutes and switch off.

12. 12

    Meanwhile, sprinkle some baharat spice over the cooked chicken and veggies and roast them on the stovetop or oven with a drizzle of olive oil or butter.

13. 13

    You may place back the roasted chicken and vegetables on top of the rice and serve or transfer the rice to a platter and place it over it. Serve chicken machboos with salad and laban or yoghurt.