بخاري الدجاج

In a Bukhari pot, heat the oil and add the skinless chicken. Add some ground cumin and stir until the chicken gets the desired color.

Add the chopped onion and grated carrots, and stir until the onion and carrots soften.

Add the whole cumin seeds and stir for 2 minutes

Add the salt and tomato sauce, and stir for 2 to 4 minutes

Add the pepper and cover the pot to cook the chicken.

Remove the chicken and pepper, and transfer them to a baking tray.

Add the washed and soaked rice, and stir well.

Add the boiling water and a pinch of ground cumin, then cover the pot to cook the rice.

To prepare the stuffing: Add the ghee, grated carrots, salt, sugar, and cumin, and stir for 2 minutes.

Add the black currants and stir for 2 to 3 minutes.

Cover the pot and set it aside.

After the rice is cooked, stir it and add the stuffing on top. Cover and leave it on low heat for 20 minutes.