Brown Rice Osh Pulao - Buchari Dish With BeefChicken & Carr - onions

Method

• Cook the brown rice as you normally would, but only halfway, so it is not fully cooked.
• Slice onions and sautee in a large pot until golden, then add 1/2 cup of water and cook for an additional 5 minutes.
• Remove from pot.
• Place half the carrot matchsticks into the pot to form the first layer, then cover with a layer of the onions, then a layer of drumsticks/meat cubes, and finally another layer of the remaining carrots.
• Sprinkle with the sugar and black pepper, then add 1 cup of water and bring to a boil.
• Cover and simmer for 20 minutes.
• Wash the rice three times in a sieve until it is no longer starchy, then add as the top layer in the pot.
• Sprinkle with salt and cover with water until it is about 1cm above the rice layer.
• Cover and cook until the water has been absorbed.
• Using a flat utensil, flip the rice over like a pancake and, using the handle of a wooden spoon, burrow holes into the rice layer (they should not have water in them).
• Pour water into the holes and cover again, first with a towel and then with the lid.
• The rice gets cooked by the steam that forms in the pot.
• Check it again after 15 minutes to see if the rice is fully cooked and the water has evaporated.
• If the water evaporated and the rice is not fully cooked, repeat the flipping-hole drilling-water filling procedure.
• If the rice is cooked but the water has not evaporated, drill a few more holes.
• When you scoop the food out to serve, you should get rice topped with a pile of carrots, onions and meat/chicken on top of it.