Step 1: the chicken broth
In a medium-sized pot add oil and 1 chopped onion. Once the onion is yellow in color you can add chopped pieces of chicken. When the chicken is slightly brown in color add the spices.
Pour 2 cups of boiling water and cover your pot for about 20 minutes.
Step 2: Sautéing the vegetables
In a pan add 25 grams of butter or ghee,1 chopped onion, and salt to taste.
Once the onion is translucent you can add the onion powder, black pepper, carrots, and peas. Stir until the liquid from the vegetables has dried and they’re fully cooked.
Step 3: Bake the chicken
In a cooking dish, add the pieces of chicken (that were boiled in step 1) to the over until golden brown.
Step 4: The rice
Strain your chicken broth from step 1 and heat it up.
In another pot add oil and 1 cup of rice (washed), stir it until it’s hot to touch and all the pieces of rice have oil on them.
Next, add the hot broth (make sure the broth is only an inch above your rice)
Stir and cover for 15-20 minutes until the rice is cooked.
Step 5: Decoration
In a saucepan add vegetable oil and almonds. Toast until brown in color then add the cashews for a couple of minutes with the almonds.
Final step: Serving
In a serving dish add the rice then the sauteed vegetables then the browned nuts. Top with the chicken.