Afghani Biryani (Ruz Bukhari)

1 Whole Chicken or 8 drumsticks. 
2 1/2 cups Basmati Rice.
1 Onion, sliced.
4 carrots shredded.
1/2 cup cut peeled Almonds. 
1 tablespoon grated ginger.
1 tablespoons crushed garlic.
1 cup Raisins.
10 Whole Cardamom Seeds. 
10 Cloves. 
1 Cinnamon Stick. 
1/2 teaspoon. Cumin Seeds .
1/4 teaspoon cumin powder.
5 bay leaves.
3 teaspoons salt.
Black Pepper.
Cooking Oil (as needed)
6 cups water to boil chicken.

how2:
In a pot add some water and chicken add 5 cardamom pods, 5 cloves, 5 bay leaves,1/2 cinnamon stick. and chicken bring to boil and simmer until chicken is fully cooked and a broth is formed.

in a pot saute carrots, almonds, and raisins in some oil with 1/2 teaspoon salt. saute untill the carrots cook down a little but not fully cooked. place aside in a bowl.

in the same pot add oil and saute onions untill translucent, once ready add reaming spices ,garlic,ginger  and saute untill it come together.

place the boiled chicken into the pot followed by 3 cups of the broth from boiled chicken if its not enough broth add water to make it equal 3 cups. cover and bring to a simmer and turn heat off.

prep the rice by cleaning it and allowing it to soak in some water before cooking.

bring the broth and chicken to a boil add the remaining  2 1/2 teaspoons salt, once it boils add drained rice bring to a boil again then reduce heat to low. cover cook for about 15mins.
once you notice the rice is almost done cooking add 1/2 the carrot almond raisin mixture over rice, recover and allow it to finish cooking.

once rice is done fluff it a little turn heat off and allow it to sit on stove covered for 15mins.

Serve hot with any side. Cucumber Yogurt sauce, or naan.

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