2 1/2 cups of Kohinnor Basmati Rice
2 chicken breasts
1/4 cup grated carrots
3 tbsp mandi spices
1 small green bell pepper, seedless and chopped
2 pieces of dry lemon
2 tbsp of olive oil
1/2 cup of almond (for garnishing)
4 cups of water
1 medium piece of coal
salt to taste
cooking time:30 min
In a cooking pot combine chicken, salt, 1 1/2 tbs of mandi spices and one piece of dry lemons, stirring well then cover cooking pot using aluminium foil.
Heat the oven to 165 celsius, place cooking pot for nearly 45 minutes until the chicken is cooked. keep watching chicken from time to time and add 1/2 cup of warm water if chicken sauce evaporates.
Wash Kohinoor rice then overflow it with warm water, letting it soak for 20 minutes before draining it.
In another cooking pot, combine 2 1/2 cups of water, grated carrots, green bell pepper and one piece of dry lemoon bringing
it to boil.
Drain rice then add salt and 1 1/2 tablespoon of mandi spices. Then add them to the carrots and green bell pepper stirring
well and cook over low heat for 10 minutes.
Put olive oil in a small plate then make a hole in the middle of the rice and place the chicken over the rice.
Place plate in the hole and put burning coal inside the olive oil plate. close cooker immediately allowing smoke to come out to hit the rice and chicken.
Take out the olive oil plate after 7 minutes and prepare a large serving platter placing the rice first then chicken.
Garnish with almond and serve.