whole chicken boiled in a pot of water with cardamom, cinnamon, bay leaves, and
5 carrots, peeled and cut in small cubes
1 red onion, chopped
2 tablespoons tomato paste
2 cups basmati rice
1 teaspoon ground cardamom
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon salt
For the sauce, mix ingredients together:
4 tomatoes, finely chopped
1 small white onion chopped
1 cup fresh coriander, chopped
1 lemon, skin and juice
1 cup plain yogurt
1. Boil the chicken
as directed above. After it is fully cooked, discard from the water, strain and
keep stock aside, setting the chicken aside to cool.
2. In a large pot, sauté the carrots with a bit of oil then add onions. Mix in tomato paste and stir well. Add basmati rice and stir. Add two and 1/4 cups of the chicken stock from the cooked chicken. Mix in cardamom, black pepper, and cinnamon, salt. Let rice boil and lower the heat. When almost finished put lid on pot until tender.
3. Lay on a large serving dish with the chicken sprinkled on the top. I use my hands to split into pieces.
4. Serve with sauce on the side. Use yellow raisins and pine nuts as toppings over rice.