Afghani Beryani

Ingredients:
                  1)whole chicken 1 kg
                  2) Rice 3 cups
                  3)Brown onion 1cup
                  4)Tomatoes 1/2 kg
                  5) Salt as per taste
                  6)Black papper 1tbsp
                  7)Cooking oil 1cup
                    For garnishing fresh pomegranate seeds 1 cup.

  Method:
               * Wash and soak rice for 20 minutes-parboil then in 10 to 12 cups of boiling water for 3-4minutes
                 & drain the water.
               *Clean and wash the chicken and make deep cuts,
               *In a wok or a deep pot ,heat cooking oil on medium heat for 4-5 minutes and golden fry the
                   chicken on high heat.
               *Blend onion and tomatoes whith 3cup of water and pour it on the chicken,season with salt and
                 black pepper,cover and cook on low heat until only half of the curry remains.
               *In a large pot,spread half of the boiled rice and place the whole chicken .on then cover chicken
                with remaining rice.
                *pour the tomatoes gravy from the side, cover and simmer on low heat  for 20 minutes.
                *Remove the chicken and mix the rice well before dishing out .
                  Presentation:Pour the rice in a platter place the chicken center  and                 garnish with pomegranate seeds and serve.