Arabian Bukhari Rice

Arabian Bukhari rice is aromatic and delicious chicken and rice. This is a one pot meal and a sure winner. It is different from the elaborate chicken biryani,but equally tasty and great for weekend lunch .Try this,you will surely love it

Ingredients
1)For the rice
Basmathi rice- 3 cups
Onion-2 medium
Tomato puree- 1 cup
Chopped carrot- 1 cup
Dry lemon/black-2 (optional)
whole spices-Cinnamon- 2 piece,Cloves- 4,Green cardomon-2,Bay leaves-2
Salt to taste
Oil

2)For the chicken masala
Chicken - 1 kg
Garlic- 5-6
Chilly powder- 1 tsp
Turmeric powder- 1/4 tsp
Pepper powder- 1/2 tsp
Cumin powder- 1/2 tsp
Masala powder-Cinnamon- 1 piece, Cardamon-2, black cardamom- 2,clove- 2-3
nutmeg- a small piece, Dry ginger 1/2 inch piece, galanga powder- 1/8 tsp

3)For Garnish
Thinly sliced onion- 1
Pine nuts-2 tsp
Raisins- 10-12

Make a fine powder of all the masala listed in group (2) under chicken masala. Mix in chilly powder, turmeric powder and pepper powder. Reserve 1/2 tsp of this masala and with the rest of the spice powder marinate the chicken. Keep it aside for 2 hours or refrigerate overnight.

Heat oil in a pan and add the whole spices listed in group (1). When spices get roasted add chopped onion and garlic and saute till translucent.Add the marinated chicken and fry in medium flame for four to five minutes or till it is slightly brown in the outside. Add tomato puree and half cup of water, cover and cook till chicken in tender and cooked. Remove the chicken from the gravy and place it on a baking dish (do not discard the liquid). Sprinkle the rest of the powdered masala that you reserved and place in the oven to roast for 8-10 minutes at 450 degree F.

For 3 cups of rice you will need six cups of liquid. So first measure the remaining chicken broth and then add enough water to cook the rice.When the stock comes to a boil add chopped carrots, salt to taste , dry lemon and soaked rice. Cover and cook till water evaporates. Remove the lid and place the roast chicken on top. Garnish with fried onions ,toasted nuts and raisins.Cover tightly with a heavy lid and steam in a very low flame for about 5-6 minutes. Serve warm.