I'm still in Russia. Round two.

Ingredients

• 3 cups long-grain rice, boiled in water with a bouillon cube
• 4 голени (drumstick & thigh combo)
• 8 small yellow onions, peeled and quartered (two large onions in the States, chopped)
• ½ cup sunflower oil
• 3 tsp. salt
• 1 cup chicken broth
• 2 tsp. ground cumin
• 1 ½ tsp. ground cardamom
• ½ tsp. ground black pepper
• ½ tsp. hot red pepper

Method

1. Chop onions. Begin frying in oil. When they start browning, add drumsticks. Stir frequent and flip drumsticks to make sure that all sides get brown.
2. In the meantime start boiling rice in water with a chicken bouillon cube. Remove to strainer when still slightly crunchy.
3. Add 1/4 cup at a time of chicken bouillon to frying pan. Stir frequently so that neither onions nor chicken burns. When most liquid boils away, add another 1/4 cup of chicken broth. Repeat till 1 cup of chicken broth is consumed. This will take about 20 minutes.
4. Remove chicken from broth. Add spices and 3 tsp of salt. Simmer five minutes.
5. Add some water to complete the cooking of the rice. Add rice. Put chicken on top. Cook covered a while, then uncovered till water vanishes.

Notes:

• I forgot the salt and pepper this time.
• My pan is too small to handle all four голени at once. Next time around, 8-10 drumsticks.
• When the recipe says high heat, it does not mean high like high on an electic range. I think of this more as medium heat.
• This time I used 3 cups of rice to allow for burning of some rice due to stove-top preparation.

Eating

I forgot the salt and black pepper, so it turned out not quite as good as last time.

Never believe a Russian when they tell you something is spice. The red pepper I bought had zero extra zing.

Never believe the timing on an Indian recipe. Browning onions always takes longer.