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  • 1 Whole Chicken (cut into serving pieces)
  • 2 cups Basmati Rice (washed & pre-soaked)
  • 1 Onion (peeled & chopped)
  • 1 Carrot (chopped)
  • 7 fresh Tomatoes (pureed in blender)
  • Almonds (Baadaam) (slivered & fried) (for garnish)
  • Raisins (Kishmish) (for garnish)
  • 10 Whole Cardamom Seeds (Ilaichi Danay)
  • 10 Cloves (Long)
  • 1 Cinnamon Stick (Dal Cheeni)
  • tsp. Cumin Seeds (Saabut Sufaid Zeera)
  • Salt (to taste)
  • Black Pepper Powder (Pisi Kaali Mirch) (to taste)
  • Cooking Oil (as needed)

  1. Saute the onions and carrot in cooking oil. Add the chicken and mix. Then add the: cardamom seeds, cloves, cinnamon stick, cumin seeds, salt and black pepper and mix. Continue to fry until the chicken is half done.
  2. When the chicken is half done, add the tomato puree and mix. Continue to cook over low heat with pot covered, until the chicken is well done.
  3. Separately in a different pot, boil rice in water until cooked and drain.
  4. Finally cover rice with chicken and spices and let cook covered on very low heat for 5 minutes.

Serving Suggestions: Garnish with fried Almonds and Raisins for a most exquisite and delicious taste.
Degree of Difficulty: Medium
Recipe Category: Main Course Rice
Recipe Ethnic Group: Afghanistani
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