Arabian Rice with Chicken

Arabian style rice

INGREDIENTS:
2 cups (250 ml each) basmati rice
1.1 liter water
600-700 g chicken meat
2 red onions (heads)
2 carrots
2-3 cm ginger
3-4 tomatoes
1 tablespoon tomato puree (tomato paste)
¼ teaspoon ground cloves
¼ teaspoon cinnamon
¼ teaspoon cumin
½ teaspoon ground cardamom
½ teaspoon black pepper
1 level tablespoon salt
1 teaspoon grated orange zest
~50 ml sunflower oil
1 tablespoon clarified butter

For the chicken meat:
½ teaspoon hot paprika
¼ teaspoon turmeric
½ teaspoon ground black pepper
½ teaspoon salt

For sprinkling:
a handful of raisins
a handful of ground or chopped almonds
fresh parsley

PREPARATION:
Soak the rice in cold water for ½ – 1 hour. Rinse the chicken meat, dry it and cut it into big pieces. If using chicken thighs you can leave them whole. Cut the onion and grate the ginger using a small grater. Grate the carrots and the tomatoes using one with large holes.
Put 2/3 of the sunflower oil in a saucepan along with the cooking oil, onion and ginger. Cook over medium heat until the onion softens and begins to change its color. Add the grated carrots, a tablespoon of clarified butter and the chicken meat. Fry until they brown from all sides. Add the tomatoes, tomato puree, cardamom, cumin, cloves, cinnamon, black pepper, salt and orange zest. Cook until the water from the tomatoes evaporates. Add 1.1 l of water and bring it to a boil before lowering the heat and cooking under a lid for about 20 minutes. Remove the meat pieces and add the rice (washed in a sieve). Stir and once it is boiling again continue cooking over very low heat without stirring the rice. Cook it with a kitchen towel placed between the rice and the lid. Cook for about 20 minutes until the rice absorbs all the liquid and is fully cooked. Remove from the heat and let it rest for 5 minutes without removing the lid.
While the rice is cooking fry the almonds with sunflower oil in a separate pan. Remove them from the pan and place them in a different bowl or tray with a sheet of kitchen paper so that it can absorb the excess oil. Put the raisins in the pan. Fry them until they brown and put them onto the kitchen paper as well.
Mix the hot paprika, turmeric, black pepper and salt and dredge the meat into this mixture. Cook them in a pan with a tablespoon of cooking oil or roast them in the oven using infrared/upper heating element until they brown.
Stir the rice and put it in a big plate for serving. Place the meat pieces onto it and sprinkle with the almonds, raisins and finely cut fresh parsley.

Arabian style rice

Arabian style rice