-
1
Rinse chicken inside and out.
-
2
Place in a stockpot with enough water to cover. Add cinnamon stick, cardamom pods, cloves, peppercorns, juice of 1/2 lemon and salt to taste.
-
3
Bring to a boil skimming as required, continue to simmer partially covered until chicken is done (approximately 40 minutes).
-
4
Remove and drain the chicken, reserving broth though a strainer.
-
5
Prepare basmati rice according to it's package directions, using broth from chicken instead of water. Add turmeric for colour and salt to taste.
-
6
While the rice is cooking, cook the onions in a skillet over medium heat, with 2 tablespoons olive oil, until soft.
-
7
Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in drained raisins, pine nuts, sliced blanched almonds if using, 1/2 teaspoons bahrat and loomi powder. Cook for one minute. Remove mixture from skillet and set aside.
-
8
Lightly dust the boiled, drained chicken with flour. In a clean skillet over medium-high heat, brown the chicken in 1 Tbs. olive oil, turning, until the outside is crispy and brown.
-
9
For the tomato sauce, add water, chopped tomatoes, crushed garlic, tomato paste, salt, sugar and the rest of bahrat in a small saucepan, saute until tomatoes are soft and the sauce is well blended.
-
10
When the rice is done, spread it on a serving platter. Sprinkle the onion mixture over the rice, and place the chicken on top. Pass the tomato garlic sauce to spoon onto individual plates.
