Cinnamon Rice (Wali wa Mdalasini)



Cinnamon Rice (Wali wa Mdalasini):
4 cups rice
1/2 of each red, yellow and orange bell pepper..cubed
2 stalks of green onions..diced
12 baby carrots..cut into cubes
3 large cinnamon
4 onions..diced
6 potatoes..peeled
1 whole chicken..cut into pieces
2 cubes of stock
1 tsp curry powder
1 tbsp ginger/garlic paste
1/2 tsp cumin powder

In a pot, add the chicken, salt, stock cubes, ginger/garlic, cumin, curry powder and cover with water.
Cook until the chicken is sift but yet firm.
In another pan, add oil and deep fry the onions until golden brown.
Keep the onions aside, now fry the potatoes and keep them aside as well.
In a pot, add some oil and cook the cinnamon sticks for a minute or two.
Next add the chicken, followed by the chicken broth (whatever liquid is left from cooking the chicken).
Once it comes to a boil add the rice and cook the rice until half way cook.
If necessary, drain the rice to get the perfect texture.
Now layer the rice with fried onions, then the bell peppers then the carrots then the coriander then the potatoes then the rice again..Continue in this manner until all the ingredients are in the pot.
Bake the rice in the oven until the rice and vegetables are fully cooked.
Once cooked, remove the rice and place it in a serving dish.

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