[Nida_Shaaz]

INGREDIENT

2 cups of Long Grain Rice (washed)
1 kg. (2.2 lbs.) of Chicken ******s
1 medium Onion
2 Oranges
1/2 cup of Blanched Almond Slivers
1/2 cups of Pistachios
1 tbsp. of Salt
1 cup of Sugar
Salt (to taste)
Black Peppers (Kaali Mirch) (to taste)
1/4 cup of Cooking Oil

DIRECTION

1) In a pot on the stove put 8 cups of water and 1 tbsp. of salt to boil. When it comes to a boil add 2 cups of washed long grain rice. And boil for 10 mins then drain and rinse.

2) Meanwhile: Cut rind of 2 oranges into thin strips. Boil in 1 cup of water for 5 minutes. Drain, and disregard the water.

3) Dissolve 1 cup of sugar in 2 cups of hot water. Add to rind and boil until it is slightly thick (for about 5 minutes.) Place rice in a large bowl, and pour hot syrup (the reserving peel) over the rice and toss through.

4) In 1 tbs. of oil, fry 1/2 cup of blanched almond slivers until golden. Remove and set aside the almonds. (If needed add a little more oil/ghee.) Brown the chicken ******s (cut into 3 inch chunks) on all sides. Remove the chicken, season and save.

5) Add another tbsp. of oil and fry 1 medium sliced onion until it is soft, then add 1 cup of water to lift pan juices. Add 1 tsp. of allspice and then replace the chicken. Simmer for 20 minutes.

6) In a large well-oiled casserole dish, place 1/2 of the rice. Then the chicken pieces, then a layer of: 1/2 of the almonds and the reserved rind slivers. Spread the remaining rice over the top and pour the liquid and onions from the chicken evenly over the top, cover, bake in medium oven for 30 minutes.

7) Arrange for serving in a large high-walled serving dish as follows: The top layer of rice around the edges - built up with a hole in the center to be filled by the lower layer of rice. Add chicken, rind and almonds over the rice. Optionally sprinkle pistachios over the rice as well.