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Chicken Machboos

Ingredients

Basmati rice, washed, soaked in cold water and drained - 3 cups
Chicken, halved - 1 ½ kg
Butter - 3 tbsp
Rose water - 3 tbsp
Spice mix - 2 tsp
Onions, finely chopped - 3 pcs
Tomatoes, quartered - 3 pcs
Green pepper - 1 pc
Coriander leaves, chopped - ¼ cup
Ginger, chopped - 1 tsp
Garlic - 1 clove
Cardamom powder - 1 tsp
Cumin powder - 1 tsp
Turmeric powder - 1 ½ tsp
Cinnamon powder - 2 tsp
Lemon juice - ¼ cup
Salt - 3 tsp

Method

Mix spices, cumin, cardamom and turmeric powder with some salt in a bowl. Rub the mixture all over the chicken pieces  and set aside.

Sauté onions in oil with pepper. Add the spiced chicken halves to it and flip it from time to time.

Sprinkle some cinnamon powder and remaining spices into the mixture and coat the chicken pieces with them. Cover and cook for a couple of minutes over moderate heat.

Stir in the tomatoes, ginger, garlic and remaining salt; cover to cook for another 3 minutes. Pour in water, cover again and simmer for an hour until the chicken becomes tender.

Spread the coriander leaves a few minutes before sieving out the chicken from the pan. Transfer the chicken into a greased baking dish and sprinkle the remaining cinnamon.

Drizzle some oil over it, put it in the oven and grill for until it attains a golden hue.

Stir in the rice to the broth and cook over low flame until it absorbs the broth completely and is cooked properly.

Add little rose water and lemon juice over the rice and spoon the butter pieces on it. Cook for half an hour on low heat. Serve hot.