Chicken & Jawaher Rice
- Heavy bottomed & non stick pot with lid
- Wooden spoon
- Clean Kitchen Towel (to wrap pot lid)
- Mesuring cups
- Measuring spoons
- Cutting board
- 8 boneless & skinless chicken thighs
- 2 cups high-grade basmati rice
- 1 large white onion sliced thin
- 1 medium orange
- 3.5 cups room temperature / tepid water OR chicken stock
- 1 cup barberries
- ½ cup pistachios 1
- ½ cup finely diced apricots
- 1 tbsp ground all spice
- 2 tbsp salt
- Canola oil
- Heat up your pot with the canola oil and sear the chicken thighs until golden brown on both sides.
- Remove chicken thighs from pot and set aside momentarily. Add your sliced onions and cook until slightly coloured. Return the chicken to the pot.
- Add the rice, barberries, pistachios, apricots, zest of orange, all spice and salt and lastly the water.
- Bring rice to a roaring boil (gas- HIGH / electric – max )
- Once boiling give it one final stir and check the water for seasoning. The water is a cooking medium and must be flavourful to your standards, now is the time to adjust the seasoning if need be.
- Wrap the clean kitchen towel around and over the pot lid, bunching the corners over the towel in to the lid handle. The lid must remain on for the entirety of the process all the way up right to right before serving.
- Turn down the pot to medium low (gas – 3 or 4 / electric 5) and allow to cook for 25-30 minutes.
- After 30 minutes, remove the lid briefly and check the contents of the pot for some signs of doneness. If most of the rice on the surface are sticking up (pointing towards the lid) and the moisture at the bottom of the pot has dissipated. If not then return to the stove for additional 8-10 minutes on medium low heat.
- Once the rice is cooked allow to rest with the towel and lid on for 10 minutes and serve.
The towel on the lid is crucial as its wicking the moisture and not letting it drip back into the rice. Your water / chicken stock is your flavour medium. Be sure to have a flavourful medium in any meal as the strength of your medium dictates the flavour of the items cooking inside of it. Salt in recipes is usually subjective as different people enjoy different levels of salt. Use your discretion always.