This is one of my variations based on the ingredients I had on hand.
500g chicken pieces
1/2 onion chopped
3 cups water
1 stick cinnamon
3 cardomon pods bruised
2 tspns garlic powder
2 tspns onion powder
2 tspns paprika
2 stock cubes (optional) / himilayan pink salt
Good crack of pepper
3 Tblspns tomato sauce
2-3 potatoes cubed
1.5 cups long grained rice
2 Tblspns dry parsley
Combine all the ingredients together in a big pot, except the rice, parsley and potatoes.
Boil for 15 minutes, then add the potatoes and boil a further 15 minutes.
Lower the heat to medium and add the rice.
Add the parsley and stir well, close the lid of the pot. Steam on low for 15-20 minutes, till most of the water has been absorbed.
Transfer to an ovenproof dish and bake open at 200 till the rice is dry.
Prepared, tried and tested by: Caashifa Adams Young
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