1.5 lbs chicken thighs
4 cups jasmine rice (I made it with bulgur it tasted awesome)
8 cups water
6 large carrots
Salt, cumin seeds, pepper, coriander, bay leaf.
Cut chicken into medium pieces. Cook in oil or water for 25 min.
Shred carrots. Saute in oil. Cut onion into small pieces add to carrots. Saute until golden brown.
Put meat in nonstick pot add carrots with onion. Spread evenly.
Rinse rice. Add rice and all spices.
Add water, DO NOT mix.
Cover bring to a boil and cook for 25 min on low heat.
When rice is cooked mix very well.