👨‍🍳 作り方

1. 1

   In a large pot, add the chicken breast and 4 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through. Remove chicken, let cool slightly, then shred. Reserve the chicken broth.

2. 2

   Rinse the basmati rice until the water runs clear. In a separate pot, heat vegetable oil over medium heat. Add the chopped red onion and sauté until translucent. Add minced garlic and cook for another minute.

3. 3

   Add the tomato paste, grated tomatoes, cumin, cinnamon, turmeric, cardamom, baharat spice, salt, and black pepper. Stir well to combine. Add the rinsed rice and stir to coat with the spices.

4. 4

   Pour in the reserved chicken broth and add the dried lime pieces. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is very soft and has absorbed most of the liquid. Add more water if needed to achieve a porridge-like consistency.

5. 5

   Once the rice is cooked and has a creamy texture, stir in the shredded chicken. Cook for another 5 minutes to heat through.

6. 6

   Remove the dried lime pieces before serving. Garnish with chopped coriander and parsley. Serve hot.