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This is a traditional one-pot Buchari dish cooked in layers that, when served together, are a feast for the eyes and stomach alike. Each layer absorbs some of the flavor of the other layers, and the bottom layer of carrots comes out kind of caramelized and delicious. I make it with brown rice on erev Yom Kippur and we don't feel hunger for the next 20 hours!
- 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.