Bocchara Rice

• 2 1/2 lb. meat or chicken, cut in small pieces
• 4 large chopped onions
• 2 c. Basamati or Uncle Ben's rice
• 2 sticks chopped carrots
• 1/2 c. chickpeas (canned)
• 1/2 c. crushed, peeled tomatoes
• 1/4 c. vegetable oil or animal fat (as desired)
• 1 tsp. allspice
• 1/4 tsp. cumin
• 1/4 tsp. black pepper or to taste
• 1/4 tsp. cardamon
• 2 sticks cinnamon
• 3 c. water
• 1 tsp. salt or to taste

1. Soak rice in hot water for 1/2 hour minimum.
2. Mix spices and salt with tomato puree.
3. Fry onions until tender; add meat (on low heat). Keep on stirring until lightly browned.
4. Add tomato mixture and 1 cup water.
5. Cover and simmer over low heat.
6. Check if the meat or chicken are cooked, by sticking a fork in them. Boil the carrots in a separate pan adding salt to the water.
7. Boil for 10 minutes.
8. Drain carrots and add it to the meat mixture, then add the chickpeas.
9. Drain rice; add it to the meat along with 2 cups of water.
10. When the water boils, put it on low heat for 30 to 45 minutes.
11. Serves 4 to 6.
12. Serve as a main dish with fine chopped tomato salad.

meat, onions, basamati, carrots, chickpeas, tomatoes, vegetable oil, allspice, cumin, black pepper, cardamon, cinnamon, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=836035 (may not work)