Instructions

1. Sautéing the Carrots and Raisins

   In a wide pot, heat the vegetable oil over medium heat, then add the carrots and raisins. Sauté gently until the carrots soften and the raisins plump up, then remove them and set aside for garnish. · 5 min
2. Sautéing the Onion

   In the same pot and oil, add the chopped onion and stir until softened and golden with a light brown hue to give the signature Bukhari color. · 7 min
3. Searing the Chicken

   Add the chicken pieces, cardamom pods, and a tablespoon of cumin, and sear the chicken until it changes color and absorbs the flavor of the onion and spices. · 8 min
4. Simmering the Tomato Sauce

   Add the tomato paste, blended fresh tomatoes, and salt, and stir well until the sauce thickens and the oil separates slightly. · 6 min
5. Poaching the Chicken

   Pour in boiling water to cover the chicken adequately, cover the pot, and let the chicken cook over low heat until done. · 25 min
6. Browning the Chicken

   Remove the chicken and place it on a baking sheet, brush with a little broth, and broil under the oven broiler until nicely browned and golden. · 10 min
7. Cooking the Rice

   Drain the soaked rice and add it to the boiling chicken broth in the pot (the broth should sit about 1.5 cm above the rice), and cook over high heat until most of the broth is absorbed. · 7 min
8. Steaming and Resting

   Scatter the carrot and raisin mixture and a light sprinkle of cumin over the top of the rice, cover the pot tightly, and reduce the heat to the lowest setting until the rice is fully cooked and fluffy. · 20 min
9. Serving

   Spread the rice onto a large serving platter, arrange the browned chicken pieces on top, garnish with the carrots and raisins, and serve hot with spicy daqqus sauce and yogurt. · 3 min

Nutrition / serving

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