Bismabati

👨‍🍳 Method

For the Meat Browned in the Rice Pot

1. 1
   Soak the rice in water 30 minutes and drain.

   Colander

   💡Soaking shortens the cooking, and the grains cook evenly.
2. 2
   Heat the olive oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
3. 3
   Add the onion and fry for 15 minutes, stirring, until the onion is browned.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
5. 5
   Remove half the onion and set aside for serving.

   Slotted spoon
6. 6
   Add the chicken breast and brown on all sides, about 5 minutes.

   Stove
7. 7
   Add the carrot and fry 3 minutes, stirring.

   ⚙ Adding to the hot fat and fryingStove
8. 8
   Add the turmeric, cumin, baharat, cardamom, cinnamon and salt and stir.

   Stove

To assemble

1. 9
   Add the rice and stir 2 minutes, until all the grains are coated in fat.

   💡Fry the rice in fat before adding the liquid: each grain gets coated, and the grains don't stick together.
2. 10
   Add the chicken stock and bring to a boil.

   Stove
3. 11
   Turn down to low, cover and simmer 18 minutes without opening the lid, until the liquid is absorbed.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 12
   Turn off the heat and leave covered 5–10 minutes.

   💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
5. 13
   Gently fluff with a fork, sprinkle the almonds and pine nuts and the reserved onion on top and serve.