Bokhari Rice

• 2 lb. meat bones
• 8 onions, chopped
• 4 c. rice
• 1 c. Crisco oil
• juice of 4 tomatoes
• 1 tsp. each: black pepper, cumin and cardamon (all ground)
• 2 Tbsp. salt
• 4 carrots, sliced thinly
• 6 c. hot water
• 1/4 c. each: fried almonds and pine nuts

1. Mix the tomato juice with the spices and set aside.
2. Heat the oil, then drop the meat pieces all at once and cover for 2 minutes.
3. Uncover and stir well.
4. Saute the onions with the meat until almost golden brown.
5. Add the tomato juice mixture and water; cook for 40 minutes or until the meat is tender.
6. Remove the meat from the tomato sauce and set aside.
7. Wash the carrots and boil in 2 cups water.
8. Add 1/2 teaspoon salt and 1 tablespoon oil.
9. Cook for 20 minutes or until tender.
10. Strain the cooking water of the carrots over the tomato mixture and set the carrots aside.
11. Add the rice to the tomato mixture.
12. Place a soup spoon in the middle of the rice pot; if it remains standing, then the quantity of the broth is just right, if not, there is too much broth.
13. When the rice reaches the boiling stage, reduce the heat and cook for 40 minutes.

bones, onions, rice, crisco oil, tomatoes, black pepper, salt, carrots, hot water, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226928 (may not work)