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1
Wash the rice in warm water and rinse in a colander under the cold water tap.
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2
Heat 2 tablespoons of the butter or oil in a pan and fry the onion until golden.
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3
Add the meat and saute gently, turning the pieces to brown them all over.
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4
Add salt and pepper, cinnamon, allspice, apricots, and raisins.
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5
Cover with water and simmer, covered, over low heat for 11 1/2 hours, until the meat is very tender and has absorbed the sweet-and-acid flavors of the fruit, adding water as required.
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6
Reduce the liquid at the end.
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7
Boil the rice in a large (910-inch), heavy-bottomed, preferably nonstick pan for about 10 minutes, until still a little underdone.
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8
Then drain, and mix with 2 tablespoons butter or oil.
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9
Pour the remaining butter or oil in the bottom of the pan and mix in a ladle of rice.
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10
Arrange alternate layers of rice and meat with apricot sauce, starting and ending with a layer of rice.
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11
Cover and steam gently over very low heat for 2030 minutes, until the rice is tender.
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12
A cloth stretched underneath the lid will absorb the steam and make the rice fluffier.
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13
For serving, see box on page 351.
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14
You may use 4 boned and skinned portions of chicken, cut into small pieces, instead of meat.
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15
They will need only about 20 minutes cooking before being added to the rice.
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16
Boil the apricots and raisins separately, in water to cover, for 10 minutes.
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17
And arrange them in a layer on top of the meat.
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18
Add 1/4 teaspoon good-quality saffron powder or crushed threads to the melted butter before you mix it into the rice.
