Chicken and Rice Casserole
Ingredients
2 cups rice
7 tablespoons vegetable oil just under ½ cup
2.2 lbs whole chicken cut into parts (drumsticks or bone-in thighs can be used)
2 whole onions diced
3 carrots julienned
4 bay leaves
1 teaspoon chili flakes
1 teaspoon cumin
1 teaspoon turmeric
1 tablespoon barberries
1 tablespoon salt
3 heads garlic
2 cups water
1 teaspoon ground black pepper
Instructions
Rinse rice until water runs clear. Let it soak in water.
Heat vegetable oil in a large pot and sauté onions on high heat for 2-3 minutes.
Add chicken to pot and fry on high heat for 3 minutes, stirring to brown all sides.
Add carrots to pot. Fry on high for another 2-3 minutes.
Add 1 teaspoon each turmeric, black pepper, cumin, and chili flakes, 1 tablespoon of barberries (if available), 4 bay leaves, and 1 tablespoon salt.
Pour in 2 cups water, bring to a boil, cover, and simmer on low for 10 minutes. Adjust seasoning if needed.
Drain the soaked rice and layer it over the chicken. Do not mix. Add more hot water if rice isn't covered by broth.
Insert whole garlic heads (outer husk removed) into rice. Cover pot tightly and simmer on the lowest heat for 15 minutes.
Stir rice gently from the sides to the center. If there's excess broth, poke holes with a stick to the bottom of the pot to let it evaporate. Cover and simmer for another 10 minutes.
