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5 onions, sliced in long
1/2 c. hot oil
3 lb. frying chicken
3 Tbsp. curry powder
3 Tbsp. turmeric
3 Tbsp. cinnamon powder
1 Tbsp. ginger powder
1 tsp. ground cardamon
2 Tbsp. salt
1 Tbsp. curry paste

Fry onions in 1/2 cup hot oil until brown. Cut chicken
into pieces and rub the combination of spices into chicken.
Add chicken mixture to fried onion and fry until lightly
browned. Keep turning so chicken does not stick. Cover with
lid and cook 10 minutes more. Add 1 1/2 cups raisins and toss.

2 qt. water
8 cardamon seed
8 whole cloves
2 cinnamon sticks
4 chicken bouillon cubes
4 Tbsp. salt
1 1/2 c. rice (Basmati is
Boil water, then add all ingredients but the rice. Then
add rice. When rice is half-boiled (10 to 12 minutes), strain
it. Return the empty rice pot to stove and add just enough oil
to barely cover bottom of pot. Add 1/3 of drained rice to pot
and level it, then distribute chicken mixture evenly over rice
and cover with remaining rice. Add enough turmeric to 1 cup of
hot water to color it and pour over rice. Cover pot with terry
towel and lid and steam for 30 minutes; the first 5 minutes
over high heat and the remaining 25 over medium-low heat.

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