Smoked Basmati Rice with Chicken
Ingredients
- 4 cups basmati rice
- 3/4 cup corn oil
- 4 pieces chicken fillet
- 2 bay leaves
- 1 tablespoon mixed spices
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon whole cumin
- 3 large carrots
- 2 large onions
- 3 bell peppers (red or green)
- 1/2 cup raisins
Smoking components
- Charcoal
Preparation
Wash the rice well, then soak it in water and leave it aside for about 15 minutes.
Cut the chicken into large cubes.
Cut the carrots into thin sticks like matchsticks, or use a vegetable peeler.
In a pot, heat some oil, add the chicken pieces, sprinkle with spices, salt, pepper, and cumin, stir for a few minutes until the chicken turns golden, remove and set aside.
To the pot, add the carrots, onions, and red and green bell peppers, stir until golden.
Add 5 cups of water and let it boil vigorously.
Add the rice and let it boil vigorously for a few minutes to absorb some water, then return the chicken on top of the rice and sprinkle the raisins over it.
Cover the pot and leave it on low heat for 30 minutes, until the rice is fully cooked.
Heat the charcoal until it becomes embers, place a small piece of aluminum foil on the rice surface, put a few drops of oil in it, place the charcoal in the oil to produce smoke, immediately cover the pot and leave for a minute for the rice to absorb the smoke, then remove the charcoal.
