Mathrooba (Soy-Free)

Ingredients

• about 450 g Chicken pieces (bone-in)
• 1 cup Rice (short-grain)
• 1 medium Onion
• 1 medium Tomato
• 3 cloves Garlic
• 2.54 cm Ginger
• 2 tablespoons Ghee (clarified butter)
• 1.5 tablespoons Mathrooba spice blend
• 6 cups Water
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the rice and set aside.
2. 2In a large pot, heat ghee over medium heat. Add onions and sauté until translucent.
3. 3Add garlic, ginger, and tomato. Cook until the tomatoes soften.
4. 4Add the chicken pieces and brown on all sides.
5. 5Add the mathrooba spice blend, salt, and black pepper. Sauté for a minute.
6. 6Pour in water. Bring to a boil, then add the rice.
7. 7Reduce heat to low, cover, and simmer for 1.5 hours, or until the chicken is very tender and the rice has broken down.
8. 8Remove the chicken from the pot and shred the meat. Discard the bones.
9. 9Return the shredded chicken to the pot and mix well. Use a wooden spoon to mash the mixture slightly.
10. 10Serve hot.

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