Bokhari Rice (Saudi & Afghani)

• 1/4 cup vigitables oil
• 1 large onion. shreded.
• 1300 grams whole chiken. cut to 4 or 6 psc
• 4 large tomatos. juice it(blend it)
• 3 tbsp tomato paste.
• 2 cup water. if you need more you can add.
• 1 tsp of each cumin, cardamom and black pepper (powder).
• 1 salt
• 2 cup rice (basmati telda is the best but you could use what ever you like)
• 1/4 cup risins
• 1 large carrot or 2 mideum carrots (shreded).

1. in a pan, add oil and onion on fire.
2. cook until it become gold.
3. add chiken and mix
4. put the tomato juice and paste, half of the carrot, water and spices, and mix
5. leave them on a miduim heat until the chiken cooked.
6. Then add salt
7. take out the chiken and put the rice.
8. add some more water if you need
9. when the rice cooked ,low down the heat, take half of the rice out of the pan, put the chiken, return the rice back on it then add the rest of the carrot on the top with some risins.
10. to serve it, take out the carrot and risins and leave them.
11. put the rice and chiken in serving plate, then put the carrot and risins on the top
12. you could add some butter slices on the top

vigitables oil, onion, chiken, tomato, water, cumin, salt, rice, risins, carrot

Taken from cookpad.com/us/recipes/335929-bokhari-rice-saudi-afghani (may not work)