1 ½cuplong grain rice washed and soaked for 15 minutes
1large onion chopped
1large carrot cut into strips
1whole garlic headouter skin removed cut a little from the bottom but keep it in tacked
2skinless chicken breast cut into cubes or 4 skinless thighs cut into cubes
Salt to taste
3cupswarm water if cooking in regular pan. 2 ¼ cup warm water if cooking in pressure cooker.
*** You can skip the chicken bouillon and use 3 or 2 ¼ cup chicken stock
In a pan, add the oil and when hot add the onion and cook until translucent. Add the chicken and cook until the chicken is 80% done.
Add the carrot and cook until the carrot is soft and the chicken is done. Add the spices, stir for two minutes.
IF COOKING IN REGULAR PAN: Pour 3 cups water, add the chicken bouillon, and the garlic head. When the water comes to a boil, add the rice, let it come to a boil again. Cover tightly and cook for 15 minutes on lowest heat. Uncover, and stir the rice, cover again and cook for another 17 minutes.
IF COOKING IN PRESSURE COOKER: Pour 2 ¼ cup water, add the chicken bouillon, garlic head, and rice. Cover and cook on high until you hear one whistle. Turn off heat, do not open the pressure cooker until the pressure is released naturally.