Serves 10:
- 2 chicken, cut into pieces
- 5 cups rice
- 1 cup oil
- 5 onions, sliced
- 2 1/2 cups yogurt
- 3 potatoes, blanched
- 1 egg
- 1 teaspoon cornflour
- teaspoon each blak pepper, cumin, dried coriander, cardamon, saffron and cinnamon
- 1 1/2 tablespoon salt orto taste
- 1 tablespoonchopped garlic
- 10 cups water
- 3 mastica pieces
Wash the chicken pieces and rubjwith salt, wash again. Place the chicken pieces in a pot with the mastica water and salt and cook for 40 minutes or until tender. Remove the chicken pieces and set again. Beat the egg and cornflour, then beat in the yogurt. Add the spices and 1/2 tablespoon salt to the yogurt and set aside. Saute the onions in the oil until golden then remove from the oil. Place the onions on the chickenthenplace the potatoes on top of the chicken. Pour the yogurt over the potatoesand set aside. Pour 8 glasses of the stock ina pot. Wash the rice and add to the stock with the oil the onionswere fried in. Set aside until the rice absortbs all the liquid. Place the rice over the yogurt mixture and place the pot in a pan 1/4 filled with water. Bake for 30 minutes. Invert into a serving dish and garnish with the fried nuts.