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Food Fare: Middle Eastern RecipesIskudheh Karis

Somali chicken pilaf

Place rice in a bowl; wash with several changes of cold water until most of the starch has been removed. Place the washed rice in a clean bowl; cover with water and set aside. Heat vegetable oil in a large skillet over medium heat; add chicken pieces. Season with salt and black pepper to taste. Cook, turning frequently, until chicken pieces brown and skin is crisp. Stir in onion and garlic; cook for about six minutes or until onion softens. Add cardamom pods, cloves, cinnamon and ginger; cook for about one minute. Add chopped tomatoes, green chili, cumin, ground coriander, coriander leaves and tomato paste; cook for about twelve minutes or until tomatoes are soft. Drain rice and stir into the skillet. Pour in three cups of water and crumble in the chicken bouillon cube. Bring mixture to a boil, stirring gently. Reduce heat to low; cover skillet and simmer for about twenty minutes or until all liquid has been absorbed and rice is tender. Place mixture on a platter and serve at once.


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