What you need
- 40g sugar
- 25g barberries or currants
- 4 tbsp olive oil
- 2 onions, finely sliced
- 1 chicken, preferably cut up by your trusted dealer.
- 10 cardamom pods
- 4 cloves
- 2 cinnamon sticks, halved
- 300g basmati rice
- 550ml boiling water
- 1 tsp parsley, chopped
- 1 tsp dill, chopped
- 1 tsp coriander greens, chopped
- 100g Greek yogurt mixed with 2 tbsp olive oil
How to prepare
Heat the sugar with 40 ml water in a small pan and dissolve. Remove from the heat and soak the barberries in it. Soaking is not necessary with currants.
Heat 2 tablespoons of olive oil in a large pan (with a lid) and fry the onions for 10-15 minutes over a medium heat until they have taken on a nice brown color. Stir occasionally. Then put the onions in a small bowl and rub the pan with kitchen paper.
In a large bowl, season the cut-up chicken with 1 ½ tsp salt and pepper. Add the rest of the oil and the spices and mix everything with your hands. Heat the pan again – add the meat to the pan with the spices and sear for 5 minutes on each side. Remove the chicken – and pour away all but 1 mm of the fat in the pan.
Now add the rice and sautéed onions to the pan and season with 1 teaspoon of salt and plenty of freshly ground black pepper. Drain the barberries and mix the fruit into the rice. Then place the meat on top of the rice and press the chicken into the rice.
Pour in the boiling water and simmer over a low heat for approx. 30 minutes with the lid on. Remove the pan from the heat, lift off the lid and immediately cover the pan with a clean tea towel. Then put the lid back on and leave the dish to rest for 10 minutes.
Before serving, mix in the herbs with a fork and fluff up the rice. Season to taste again and then serve with the yogurt.