Buried Chicken with Spiced Rice
Ingredients
- 3 tablespoons rose water
- 1/2 teaspoon saffron
- 3 cups basmati rice
- 1 tablespoon salt
- 2 tablespoons corn oil
- 1/2 to 1 kg chicken
Chicken mixture
- 1/2 teaspoon turmeric
- 1 teaspoon mixed spices
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cardamom
- 1/4 cup corn oil
- 2 large onions
- 1 large sweet green pepper
- 2 green chili peppers
- 4 garlic cloves
- 2 large potatoes
Preparation
Wash the rice and soak it in water for 30 minutes. Soak the saffron in rose water and set aside.
Cut the chicken lengthwise along the back and open it well. In a dish, combine turmeric, mixed spices, paprika, salt, pepper, and cardamom, then rub it over the chicken.
In a pot, layer 3 tablespoons of oil, sliced onions, sweet and hot peppers, garlic, then add sliced potatoes, and place the chicken with the cut side up.
Cover the pot tightly and cook on medium heat for 40 minutes until the chicken is done.
In another pot, bring 2 liters of water to a boil with salt and oil, add rice, boil on high heat for 5 minutes, drain, and immediately place over the chicken.
Sprinkle the saffron and rose water mixture over the rice, drizzle with remaining oil, cover tightly, and cook on low heat for 30 minutes.
Serve the dish directly, or for a smoky flavor, light charcoal, place a small dish with oil on the rice, add lit charcoal, cover to infuse smoke, then serve.
