Bukhari rice (17.01.2013)

INGREDIENTS
1 chicken cut and washed
1 big onion, chopped
¾ cup ghee or oil
1 tsp cumin seeds – jeera
5 cardomom seeds – elachi
5 peppercorns
3 pieces cinnamon
2 cups chopped tomatoes
3 cups carrots cut into strips
¼ cup ground coriander – dhania seeds
1 tbslp ground ginger
1 tsp crushed garlic
2 chopped green chillies
4 ½ cups boiling water
3 tsps salt
3 ½ cups Basmati Rice
¼ cup ghee
2 tblps chopped almonds
2 tblps sultanas

METHOD
1. Place onions, ghee, cumin,cardamom,pepper and cinnamon in a pot and braise until onions turn a light brown
2. Add the chicken and ¼ cup water. Cook over medium heat and braise for a few minutes
3. Add the tomatoes, carrots, coriander, ginger, garlic, and chillies, then cook for 5-7 minutes, or until thick gravy forms
4. Pour over the boiling water, add the salt and bring to rapid boil
5. Add the rice and stir well. Close tightly with the lid and cook over medium heat until water burns out, about 5 -10 minutes. Reduce heat and steam until cooked
6. Place the ghee and almonds in a pan. Fry over until almonds have browned lightly. Add the raisins and stir until puffed up, then pour over the rice and stir slightly.

SERVE WITH SOURMILK AS FOR BIRYANIS AND AKHNI

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