Polo Makhlout

Chicken Breast, no skin, 1 unit, cut into strips of 1 inch thickness
Green Peppers (bell peppers), 1 cup, strips
Green Beans (snap), 1 cup
Cabbage, fresh, 1 cup, chopped
Carrots, raw, 1 cup, strips or slices
Shrimp, raw, 20 medium
Olive Oil, 0.5 cup
White Rice, long grain, 2 cups uncooked
Cilantro, raw, 7 tbsp
Onions, raw, 1 cup, chopped
Garlic flakes, 1 tbsp
Dried onions, 1 tbsp
Black Pepper, 0.5 tsp.
Onion, raw, sliced thin

Lightly fry, separately, in the olive oil, green beans, peppers, cabbage, carrots and onions. Remove and mix them together in a separate bowl. Fry the chicken and shrimps separately and mix with the fried vegetables.
In a separate utensil, parboil the rice in salted water, until almost done. Drain the water.
In a large oven proof dish, grease the base and sides. Put 2/3 of the rice at the bottom of the dish, and empty the full fried items, crushed dried onions, garlic flakes and pepper. Spread with a layer of cilantro, and cover with the rest of the rice.
Sprinkle some water over the rice and cover with a foil. Cook in the oven, 200 degrees, for approximately 30 minutes.
Fry the thinly sliced onion in oil until crisp and top the cooked Polo Makhlout with it before serving.


Number of Servings: 4

Recipe submitted by SparkPeople user PEARLKAD.