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Somali Style Rice : Surbiyaan

Ingredients

  • 6 pieces chicken Thighs & Legs
  • 3 cups basmati rice
  • 5 cardamom pods crushed
  • 2 black cardamom
  • 2 cinnamon sticks
  • 5 peppercorn
  • 1 onion chopped
  • 3 cloves
  • 2 teaspoons cumin powder
  • 1 teaspoon ginger powder
  • 2 teaspoons coriander powder
  • 1 teaspoon paprika/red pepper
  • 2 teaspoon cilantro chopped
  • 2 cloves garlic chopped
  • 1/2 green pepper chopped
  • 1 cup yogurt
  • 1/2 lemon
  • two medium tomatoes chopped

Instructions

  • Clean and soak the rice with water and let it rest of 30 minutes.
  • Fry the chicken with the oil until brown, add cardamom, black cardamom, cinnamon sticks, cloves, pepper corn.
  • Add onions saute until brown then add garlic add tomatoes .
  • Add the yogurt when tomatoes are tender.
  • Then add the juice of a lemon, cumin, ginger, coriander, paprika and the cilantro.
  • Let it simmer while covered on a medium heat until boil and then lower the heat for 10- 15 minutes.
  • In another saucepan add the rice in boiling water cook until the rice is half done.
  • Drain and add the rice to the chicken sauce and cook until the rice is tender on a medium heat covered, add the garnish.

For garnish

  • 3 tablespoons oil
  • 1 teaspoon food coloring
  • 1/2 cup raisins
  • 1 onion, sliced
  • Heat the oil over medium heat, add the onion and fry until nice and brown. Add the raisins and cook until they puff up.
  • Add this mixture over rice, add the food coloring on one side.