2 teaspoons of salt
1 teaspoon of black pepper
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground cumin
1 cut-up chicken, 8 pieces
1 cup of golden raisins
1 cup of dried barberries, cut into small pieces
1 large onion, finely chopped
5 tablespoons of butter
2 cups of uncooked white rice
2 teaspoons of salt
6 tablespoons of butter
2 teaspoons of salt
1 teaspoon of black pepper
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground cumin
1 cut-up chicken, 8 pieces
1 cup of golden raisins
1 cup of dried barberries, cut into small pieces
1 large onion, finely chopped
5 tablespoons of butter
2 cups of uncooked white rice
2 teaspoons of salt
6 tablespoons of butter
Mix 2 teaspoons of salt with the black pepper, cinnamon, and cumin
Rub this mixture all over the chicken pieces
Soak the golden raisins and barberries in enough water to cover them for 15 minutes
Drain and set aside
Fry the chopped onion in 5 tablespoons of butter until it's lightly browned
Remove with a slotted spoon
Brown the chicken pieces in the butter that's left in the pan
Cook the rice in 3 liters of boiling water with 2 teaspoons of salt
Let it drain and then fluff it up with a fork
Add 4 cups of warm water to the rice, mixing well
Melt 3 tablespoons of butter in a pan, then add 1 tablespoon of water
Combine half of the cooked rice with this mixture
Arrange the chicken pieces on top of the rice mixture
Mix the soaked raisins and barberries with the reserved onion and spread over the chicken pieces
Cover with the remaining rice and melt the remaining butter
Wrap the dish in a clean cloth, place the lid back on, and cook over low heat for 40 minutes
Serve directly from the pan.
