Yield: 2 servings
|⅔ cup||Rice, lng gn (basmati best)|
|\N \N||Cinnamon stick; 2\"|
|1 tablespoon||Turmeric, ground|
|½ tablespoon||Pepper, black; ground|
|1¼ cup||Chicken broth|
|\N \N||--- per John Kohnen|
|1 \N||Bay leaf|
|1 teaspoon||Cumin, ground|
|2 \N||Chkn thigh ckd & boned|
|⅓ cup||Golden raisins|
|2 \N||Egg; hard boiled|
|2 \N||Tomato; slices|
|\N \N||Fried onion flakes|
|½ cup||Onion flakes, dried|
FRIED ONION FLAKES
Heat the oil in a 1½ quart saucepan over medium high heat until hot. Add the rice and stir until it begins to brown, now add the cloves, cinnamon, turmeric, and pepper and stir for a minute or so.
Pour in the broth, add the salam or bay leaf, and cumin. Bring to a rapid boil then cover and reduce the heat to a very low simmer.
Simmer for about 40 minutes. stir in the chicken and raisins, cover again and let sit, off the stove, for a few minutes before serving.
Garnish with egg and tomato slices and the onion flakes. Fried Onion Flakes: Heat oil in a heavy frying pan over medium high heat. Add dried onion flakes and stir until brown and crisp. Stores well in an airtight container.