Somali Bariis iyo Digaag iyo Bur iyo Xalwo (Rice with Chicken, Beans, and Halva)

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
2. Add the chicken pieces to the pot and cook until browned on all sides.
3. Stir in the cumin, turmeric, and cinnamon, and cook for another 2 minutes.
4. Add the drained and rinsed kidney beans to the pot, and stir to combine with the chicken and spices.
5. Rinse the basmati rice under cold water until the water runs clear, then add it to the pot and stir to combine with the other ingredients.
6. Pour enough water into the pot to cover the rice and chicken mixture by about 1 inch. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the rice is tender and the chicken is cooked through.
7. While the rice and chicken are cooking, prepare the halva by combining the sugar and water in a small saucepan over medium heat. Stir until the sugar is dissolved, then bring the mixture to a boil and cook for 5 minutes, or until it thickens slightly.
8. Remove the halva from the heat and let it cool slightly before serving.
9. Once the rice and chicken are done, fluff the rice with a fork and serve it alongside the chicken and beans, with a spoonful of halva on the side.