3 sliced onions
4 cups of Rice
10 cups of water
1/2 cup of oil
whole spices (Cardamon, cloves, cinnamon
and black pepper)
salt to taste
colored solution (same color as food)
1- Put the oil in a pot over heat. When heated, add onions and stir until lightly brown. Add the whole spices and stir until you feel its smell.
2- Add the chicken and stir until lightly brown, then pour water into the pot, sprinkle salt and bring to a boil for 30 to 40 minutes.
3- Remove the chicken from the pot, sprinkle with black pepper and colored solution, then fry with oil until cooked.
4- Addrice to the chicken broth. Place over high heat for 5 to 10 minutes, then lower heat and sprinkle colored solution.
5- Make a small hole in the middle of the rice, put a small pan filled with oil into the hole, then place a fired coal in the oil, cover the pot (very fast) to keep the steam.
6- cover the pot with aluminium foil over the cover, and then with a wet cloth.
7- Let the content simmer over heat for 30 minutes and serve with chicken.