Ingredients

2 cups rice

2 cups ground chicken

1 large onion thinly sliced

1/2 cup cilantro, thinly sliced

1/2 cup olive oil

2 cups milk

2 cups water

salt to taste

Spices:

1/2 stick of cinnamon

4 pieces of cardamom

8 pieces of cloves

2 teaspoons freshly grated black peppers

2 teaspoons of chopped garlic

2 teaspoons of chopped ginger

1/2 teaspoon turmeric

1 teaspoon cumin seeds

2 teaspoon paprika

Preparation

  1. Wash the rice and soak in water. Mix the milk, water and salt in one container
  2. Heat oil in a nonstick stock pot for a minute on medium heat
  3. Add all the spices, wait for a few seconds and then add the onions and crank up the heat to medium high. Wait for onions to turn deep brown (about 5 - 9 minutes)
  4. Add the ground chicken and brown it. (about 10 minutes)
  5. Drain the rice and add it to the chicken (don’t stir)
  6. Lower the heat to low-medium and add the cilantro, as well as the milk/salt/water combo to the chicken and rice(resist the urge to stir)
  7. Cover tightly and cook for about 15-20 minutes