Arabic Food In Bishkek/Kyrgyzstan/ Mandi|

Rinse the long-grain rice under cold water until the water runs clear, then soak for 30 minutes.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

Add diced tomatoes and cook until softened, about 3-4 minutes.

Incorporate the chicken pieces, browning them on all sides for about 5-7 minutes.

Add chopped carrots, cinnamon sticks, cardamom pods, cloves, bay leaves, black pepper, and salt to the pot.

Pour in water, bringing the mixture to a boil, then reduce heat to low and cover, simmering for 30 minutes.

Remove the chicken and set aside, then strain the broth into a separate bowl.

Measure the broth and return it to the pot, adding more water if necessary to reach the required amount for cooking rice.

Add the soaked rice to the pot, stirring gently to combine, and bring to a boil.

Reduce heat to low, cover tightly, and cook for 20-25 minutes until the rice is tender and the liquid is absorbed.

While the rice cooks, grill or roast the chicken until cooked through, about 15-20 minutes.

Once the rice is done, fluff it with a fork and mix in raisins.

Serve the rice on a large platter, topped with the chicken, and garnish with additional spices if desired.

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