|Topping and stuffing:
2-3 cups chopped onion
2-3 tablespoons oil
3-4 tablespoons boiled split yellow peas
1 garlic clove, crushed with salt (optional)
1-11/2 teaspoons ground dried limes
1 teaspoon ground coriander and cumin
1/2 teaspoon cardamom powder
a pinch of turmeric
1/4 cup sultanas
2-3 tablespoons chopped fresh coriander (optional)
1/4 cup blanched and peeled almonds
2 boiled eggs
Paste used to coat the chicken:
Spice used to boil the chicken:
Other ingredients :
3.Sprinkle with 1 tablespoon of rose water , pack to one side of the pot . Cover, allow to simmer for 2-3 min.
6.In a medium size pot heat 3-4 tablespoons oil, fry the chicken until golden on each side. Add water to cover 3/4 of the chicken, bring to a boil, remove the formed froth. Add the ingredients listed to boil the chicken. Reduce heat.
7.When the chicken is cooked add salt, simmer for ten minutes, then remove.
8.In a medium size pot, add 2 tablespoons oil. Fry 2 tablespoons chopped onions and the reserved paste. Add the rice. Fry for 1 min. Add the strained boiled salted broth allowing 11/2 cups of broth for each cup of rice. Add the limes, stir, cover and simmer on low heat for at least 20 min.
9.Fluff with a large fork, bury the stuffing in one side of the rice. Place the chicken on top. Sprinkle with rose water.
10.Cover tightly and simmer, placing a metal sheet underneath the pot or place the pot in a warm oven for at least 30 min.
11.Serve the rice topped with the stuffing and chicken after removing the stitches, or preferably if the chicken is large, cut into 4 pieces. Cover the rice with the stuffing, placing the chicken pieces and whole eggs on top. Serve with Daqous (page -30).