Ingredients: 3 lbs. chicken
2 cups basmati rice
1 yellow onion, sliced
1/4 cup corn oil
2 tbls. tomato paste
2 1/2 tsp. salt
1 tsp. crushed garlic
3 1/2 cups water
1 tbls. garam masala
GARNISH
2 shredded or shaved carrots
3 tbls. corn oil
1/2 cups raisins
1/3 cup slivered almonds
1/2 cup water
Preparation:
1. Rinse the rice several times in cold water until water remains clear. Add fresh water and let soak for 30 minutes.
2. Heat 1/4 cup oil in a large frying pan over medium-high heat. Cook sliced onion until dark brown. Remove onions from the oil and set aside, retain oil in pan.
3. Wash chicken removing skin and fat. Add chicken to the frying pan the onions had been in and brown well on all sides. When browned, drain excess oil. Put chicken, 2 tsp. salt, garlic and 3 1/2 water into large cooking pot. Bring to a boil, cover and cook over medium heat for approximately 30 minutes or until chicken is tender.
4. Remove the chicken and put in warm place (retain liquid in pan. Grind the fried onion in a blender with 1/2 cup water tomato paste and 1/2 tsp. salt.
5. In a separate large saucepan boil 5 cups water. Drain the rice and add to the boiling water for 5 minutes. Drain the rice in a large strainer. Add rice and garam masala to meat broth and simmer until liquid is reduced.
6. While the rice is cooking, wash and peel the carrots and shred or shave. Heat 3 tbls. oil over medium heat in a frying pan, add the carrots and cook gently until lightly browned and tender. Drain oil from pan. Add raisins, slivered almonds and 1/2 cup water to the carrots and cook until all the water is reduced.
TO SERVE:
take about a quarter of the rice and put on a large dish. Top with the meat then cover with the remaining rice. Garnish the top with carrots, raisins and almonds. Chef:Laila and Ghafor Lakanwal) 7/30/1998 11:32:20 AM
