Video courtesy of @ dailymaryam on social media
Ingredients:
- 2 cups basmati rice
- 2 medium beets, peeled and grated
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 lb (450g) chicken breast, cut into bite-sized pieces
- 1/4 cup vegetable oil
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 teaspoon saffron threads, crushed and dissolved in 2 tablespoons hot water
- 1/4 cup fresh dill, chopped (optional)
- 1/4 cup slivered almonds or pistachios (optional)
- 1/4 cup dried barberries or cranberries (optional)
- Instructions:
-
- Prepare the Rice:
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
- Cook the Beets:
- In a large pot, bring water to a boil and add the grated beets. Cook for about 10 minutes until the beets are tender. Drain and set aside.
- Cook the Chicken:
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until golden brown.
- Add the minced garlic and cook for another minute.
- Add the chicken pieces, turmeric, cinnamon, cumin, salt, and pepper. Cook until the chicken is browned and cooked through.
- Combine Ingredients:
- In a large pot, bring water to a boil. Add the soaked rice and cook for about 5-7 minutes until the rice is partially cooked. Drain the rice.
- In the same pot, layer the rice, cooked beets, and chicken mixture. Start with a layer of rice, followed by beets, then chicken. Repeat until all ingredients are used, ending with a layer of rice.
- Drizzle the saffron water over the top layer of rice.
- Steam the Rice:
- Cover the pot with a lid wrapped in a clean kitchen towel to catch the steam. Cook on low heat for about 30-40 minutes until the rice is fully cooked and fluffy.
- Serve:
- Gently mix the rice before serving to combine the layers. Garnish with fresh dill, slivered almonds or pistachios, and dried barberries or cranberries if desired.
