Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
4 lb Stewing chicken, cut in 2 ea Level tsp salt
-pieces 2 large onions, 1/2 lb Long grain rice
-sliced

---------------------------SAUCE--------------------------------
2 ea To 3 medium onions, thinly 1 ea Level tsp ground cardamom
-sliced 1 oz butter 3 ea Carrots, cooked and sliced

------------------------INSTRUCTIONS-----------------------------
3 pt Hot water 4 oz Seedless raisins
1 ea Level tsp ground cumin

Place chicken pieces, onions, salt and hot water in a 5-pint saucepan.
Cover and simmer for about 2 hours. The chicken should be tender, yet
firm. Remove and cool chicken, reserving stock. Remove meat from
bones; use only large pieces for this dish. Cook rice in boiling
salted water. When done, drain and keep covered until used. To make
stock sauce: Brown onions in hot butter and remove from heat. Add
cardamom and cumin; mash with onion to form a paste. Add about 1 pint
of the chicken stock; simmer for 5 minutes and taste for seasoning.
Combine cooked rice, stock sauce and chicken; place in a buttered
casserole; place carrots on top of mixture and sprinkle with raisins.
Cover and cook for about 35 to 45 minutes in a very moderate oven
(325F). Add more stock or water if dish becomes too dry. When done,
mix carrots and raisins lightly with chicken and rice. Stock not used
in the main dish can be served as a soup course.

Submitted By EARL SHELSBY On 04-05-95

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