Msalfan

• 1 kg Fsih
• 2 cups Canary Basmati rice
• 4 cups water
• 1 tbsp. olive oil
• one Onions
• a carrot & a potato
• whole garlic
• 4 cherry tomatoes
• 1 bell pepper
• 1 tbsp. yogurt
• few chilies and spices
• Salt to taste

Preparation Time: 2 hours

• Start by blending an onion, a whole head of garlic, spicy chilies, local Omani cherry tomatoes, bell pepper, a spoon of yogurt, a sprinkle of salt and olive oil.
• Add it to some chicken pieces, along with some black pepper, seven spice, cardamom, cumin, cinnamon, and coriander powder and let it marinate for an hour.
• Wash 2 cups of Canari Basmati Rice , rinse it, and strain it very thoroughly.
• Slice a large onion, a carrot, and a potato. Saute them in a drizzle of olive oil.
• Add a few bay leaves, cumin, cloves, salt, and the same chicken seasoning.
• Once the onion is a bit wilted, add the rice. Add three cups of water, basically a cup and a half for each cup of rice.
• Once it boils, drop it to a simmer and let the rice absorb 90% of the liquid.
• Get a large pot and line it with tinfoil. Make sure it’s a large piece that sticks out.
• Place the chicken pieces at the bottom and stack them very tightly.
• Add half of the marinade, a layer of the rice, the rest of the marinade, then fill it up with the rest of the rice. Cover it with another layer of tinfoil and wrap it with the bottom layers.
• Cook it on high for 3 to 5 minutes, then drop the heat to the lowest for an hour.
• Let it cool for 15 minutes. Flip it and open the tinfoil. The chicken might look burned, but I promise it’s not. It’s got a wonderful, deep flavor, almost charred.
• Spread the rice on a serving plate. Give it a bit of garnish to make it look pretty.

Chef’s Tip: Serve it with the rest of the marinade.