bukhari rice with fried chicken recipe

 INGREDIENTS:
7 big carrot (Grated)

5 big sliced onion

3 cups rice (Indiana gate)

6 cups of boiled water

3 teaspoon salt

Pepper for seasoning

4 tablespoon corn oil

2 teaspoon dry chicken soup

Sliced almonds and raisins

Fried chicken:
1 whole chicken" cut for 4 pieces"

2 Tomato

2 Onion

2 Garlic cloves (grated)

Ground oregano

 Basil

 3 tablespoon tomato paste

 1 cup of yogurt

½ cup of olive oil

 Salt, pepper and Cardamom

PROCESS:

To make bukhari rice  :

In a skillet over high heat with corn oil, put ground onion and keep stirring for few minutes, then add the grated carrot and keep stirring until  the carrot and the Onion wilts, divide it for 2 half and set aside.

In a big cooker over high heat with corn oil, put the rice and1 half of the mix above, keep stirring for 5 minutes then add the water, chicken soup, salt and pepper, cover it and cook it over very low heat for 40 minutes.

In a skillet over high heat with corn oil, cook the sliced almonds for a minute then add raisins and cook it for another minute then add the other half of the mix of carrot and onion, keep stirring for 3 minutes.

When the rice is ready, put it in the serving dish and dress it with the cooked sliced almonds, raisins, carrot and onion we made before.

To make the fried chicken:
In a large pot, bring to a boil 6 cups of water. Add the chicken when the water start to boil put the chopped onion, salt, pepper and Cardamom, cook over medium heat for about 30 minutes. Drain in a colander

In a blender, put tomato, onion, garlic, Ground oregano, Basil, tomato paste,  yogurt, olive oil, Salt, pepper and Cardamom and blend it together, the pour it over the chicken and sat a side for 20 minutes.

Over medium heat fry the chicken each side for 5 minutes.

Trick I always do to add a great flavor to the fried chicken, put the fried chicken in a cooker and with piece of aluminum foil, shape it as a hole and put inside it 1 tablespoon butter and put it inside the cooker with the chicken. Fire one piece of coal and put it over the butter and cover to hold the steam inside the cooker for 5 minutes.