Somali Rice with Raisins and Onion Garnish served with Sweet Sukkhar and Fried Potatoes

This is enough for a family of 7. It can easily be halved.

Rice

3 cups of white basmati rice; rinsed until liquid is clear
1/4 cup of oil
1 onion; sliced
3 chicken cubes
4 cardamom pods
4 cloves
1 cinnamon stick
4 cups chicken stock (a little more might be needed)

1. Heat the oil in a flat bottomed pot.
2. Add onions, chicken cubes, cardamom, cloves, and cinnamon; saute until the onion are
translucent.
3. Stir in the rice and the chicken stock; cover and bring to a boil.
4. Reduce heat and cook until the rice is tender. This can take between 15 - 20 minutes.
5. Fluff with a fork.

Garnish

1 small onion; sliced
1/4 cup of raisins (I like to mix light colored raisins with dark one.)
1 Tb. ghee (clarified butter)

1. Melt the ghee over medium heat.
2. Add the onion and fry for 1 minute.
3. Add the raisins and cook for 1 minute.
4. Spoon the onion/raisin mixture over the rice.

I like my garnish to be orange. To do this, add food coloring to the onions before you cook them. I let the onions sit for awhile so the onions can absorb the color.

Sukkhar

1/2 lbs. beef; cubed (Sizes can vary. You will need to boil the beef a bit if they are too big.)
1/2 sm. onion; chopped
1 med. tomato; chopped
1/2 sm. green pepper; chopped
2 Tbs. Hoisin sauce
2 cloves garlic; minced
1 Maggi chicken cube
2 Tbs. oil

1. Fry the onions in the oil until translucent.
2. Add the tomato, garlic, and Maggi; cook, covered until the tomato is soft.
3. Stir and add the beef and Hoisin sauce; cover and simmer until the beef is cooked.
4. Add the green pepper and cook for 2 minutes. (They should be crunchy.)

Serve over rice. You can add fried potatoes to the dish.

Recipe is also available at http://www.golden-recipes.com/