Ingredients: 3 cups of rice 1 large onion or 2 medium onions 1/2 cup of oil or 50 grams of margarine 4 large carrots, sliced into julienne strips A handful of black raisins 6 pieces of chicken, or 2 lbs of turkey shawarma cut into large cubes, or beef ribs cut into large cubes Chicken soup powder Pepper Salt 1 View gallery Khabeli rice ( Photo: Ruthie Rousso ) Instructions: Heat the oil slightly, add the sliced onion, and fry until it becomes translucent. Add the chicken (or turkey or beef) and spices, and continue to cook until the meat is done. Remove the meat to a bowl and cover to keep warm.
Add the sliced carrots and raisins to the pot with the onion, placing them on opposite sides of the pot without mixing. Cook until the carrots are half-cooked (this step can be done a few hours in advance). About half an hour before serving, add the washed and drained rice to the pot, spreading it out evenly without mixing.
If there isn't enough liquid, add water, preferably hot, to cover the rice by about half a centimeter. Cook on high heat for a few minutes. Once the water is absorbed, reduce the heat, cover, and place a towel over the pot lid to absorb the steam.
When the rice is almost done, return the meat to the pot. To serve: Remove the meat and set aside on a plate. Carefully transfer the rice to a serving dish, without disturbing the carrots.
Place the carrots on top. If everyone likes raisins, sprinkle them over the dish; if not, place them on the side. Top with the pieces .