Place chicken pieces, onions, salt, and hot water in a 5-pint
saucepan. Cover and simmer for about 2 hours. The chicken should be
tender, yet firm. Remove and cool chicken, reserving stock. Remove
meat from bones; use only large pieces for this dish. Cook rice in
boiling salted water. When done, drain and keep covered until used.
To make stock sauce:
Brown onions in hot butter and remove from heat. Add cardamom and
cumin; mash with onion to form a paste. Add about 1 pint of the
chicken stock; simmer for 5 minutes and taste for seasoning.
Combine cooked rice, stock sauce, and chicken; place in a buttered
casserole; place carrots on top of mixture and sprinkle with
raisins. Cover and cook for about 35 to 45 minutes in a very
moderate oven (325°F). Add more stock or water if dish becomes too
dry. When done, mix carrots and raisins lightly with chicken and
rice. Stock not used in the main dish can be served as a soup
course.
