Bukhari rice with chicken from the Yemeni kitchen

3 cups of basmati rice washed and soaked for half an hour and drained

A cup of raisins

2 large grated carrots

A large onion, chopped

A cup of chopped tomatoes

Two hanging sauce

Two stock cubes

Small hanging true cumin

A small hanging seven spices

A small hanging dry coriander

Two cinnamon sticks

Laura paper

2 blame

Chicken Roasting Mix:

Hanging sauce

Two major oil suspensions

Hanging turmeric

A small spoon of seven spices

salt

To serve:

Spread green

Tomato rose

The method:

In a tray on fire, we will lose a little oil. They are heated. We put the onions fading, then add the half of the carrots, raisins and all the spices, and turn them over with fire for the purpose of the carrots.

We add the chicken and saute it with the onions and spices, then add the broth, sauce, tomatoes, salt and pepper, cover and mix them together.

Add about 5 cups of boiling water and cook until the chicks are cooked

We remove it from the fire, brush it with the frying mixture, and put it under the grill, browning it.

We add the rice in the place where the chicks are settled, adjust the soup, bring the rice to a boil and drink, add the rest of the carrots and raisins, and bring the fire to full maturity.

Bukhari rice is served with fried chicken, and garnished with green coriander, here and shafa.