Bukhari Rice with Grilled Chicken

Ingredients

• 2 chickens (each chicken weighs 1.5 kg) chicken
• 2 lemon
• 3 tablespoons salt
• 2 tablespoons dried coriander
• 1/2 tablespoon cinnamon
• 1 tablespoon black pepper
• a little white vinegar
• 3 tablespoons tomato paste
• 3 liters (enough to cover) water
• a little hot water
• 3 cups Punjabi rice (or white rice)
• 3 tablespoons oil
• 1 tablespoon ghee
• 4 carrots
• to taste black raisins
• 1 (finely sliced into strips) onion
• 1 1/2 tablespoons salt
• 1 tablespoon ground cumin
• to taste cinnamon stick
• 4 1/2 cups water
• peeled and grated tomato
• 1 pod green chili pepper
• 3 cloves garlic
• 3/4 tablespoon salt
• 1/2 tablespoon sugar
• 1 tablespoon dried coriander
• juice of 1/4 lemon lemon juice

Instructions

1. Season the chicken in a marinating bowl with lemon juice, salt, dried coriander, cinnamon, black pepper, tomato paste, and a little white vinegar, as desired.
2. Add 3 liters of water to the marinating bowl, enough to cover the chicken.
3. Leave the chicken in the marinating bowl for six hours; the chef indicates that marinating it a day ahead gives a tastier result.
4. Place the chicken on a rack set over a baking tray in the oven, as an alternative to a grilling skewer.
5. Pour a little hot water into the baking tray beneath the rack to create steam inside the oven.
6. Put the chicken in the oven with top and bottom heat, on the bottom rack so that it does not burn.
7. Add more hot water to the baking tray as needed if the water dries up while the chicken is grilling in the oven.
8. Grill the chicken in the oven for 1 to 1 1/2 hours, then cut into the chicken in the oven to check that it is cooked through; if it is not done, give it more time.
9. Heat the oil and ghee in a pot over the heat to prepare the rice.
10. Add the chopped carrots to the pot over the heat. The chef indicates that he prefers cutting them with a knife to retain their texture, though they may be grated as desired.
11. Add the black raisins to the pot over low heat with the carrots until the carrots and raisins soften, without burning the raisins.
12. Remove the larger portion of the carrot and raisin mixture from the pot and set it aside for garnish.
13. Add the finely sliced onion to the pot over the heat.
14. Add the salt, ground cumin, and cinnamon stick to the pot over the heat to prepare the rice.
15. Add 4 1/2 cups of water to the pot over the heat for 3 cups of rice: 1 1/2 cups of water for every cup of rice.
16. Wash the rice well to remove the starch before adding it to the pot.
17. Add the rice to the pot over the heat after the water comes to a boil.
18. Leave the rice pot uncovered over the highest heat until the water returns to a boil after adding the rice.
19. Cover the rice pot with foil, then leave it over the highest heat for seven minutes.
20. Then reduce the heat under the rice pot to low and leave the rice for about ten minutes if it is a good-quality variety.
21. Remove the lid from the rice pot once cooked, then gently fluff the rice in the pot so it does not break.
22. Prepare the cold daqoos, a tomato and chili sauce, in a bowl or blender cup using the peeled, grated tomato, green chili pepper, garlic, salt, sugar, dried coriander, and the juice of 1/4 lemon, as desired.
23. Blend the cold daqoos ingredients in the blending container with a hand blender until they become a ready-to-serve cold sauce.
24. Serve the rice on a serving platter, then arrange the reserved carrots and raisins over it or around its edges. Place the grilled chicken pieces over or beside the rice, and serve with the cold daqoos.