Take a very good deep frying pan. The whole process will take place in it. Small cubes cut onions, shred garlic, fry in vegetable oil. If you want our rice was pale - fry until transparent, if dark, like me - to good caramel color

While fried onions, cut into small cubes 1 tomato. With the removal of the skins and removing the seeds can not be played. Add in the onion. There also put the whole tomato paste. Fry together.

My raisins, add to the pan with vegetables. There also throw our spices - 2 tsp curry powder, 2 tsp. of the mixture for meat or condiments for CABSI, 1 dried lemon (frankly, do not understand its meaning, but the prescription needed. Without it I think the taste doesn't change much), and 2 cinnamon sticks. If cinnamon is just ground - add it, but do not overdo it. A quarter of a teaspoon will be enough. All mix well.

The rice for this dish needs to be very high quality, very desirable - varieties of Basmati. The better the rice, the tastier the dish will turn out because to cook it will be quite a long time and he is not turned to mush. Wash it very carefully in running water, and add to our deep pan. Mix well very carefully.

Add water (salted boiling water) - to cover the rice by two fingers thick. Give boil and simmer for just 2-3 minutes. Pimpochka top - this is the dried lemon. Then put the frying pan on the smallest burner and on a very small fire. Again mix everything together, cover with a lid so that the steam did not come out and set it simmering until complete evaporation of water. I have it takes about 25-30 minutes.

While preparing the rice, make "sauce kabsa". On a coarse grater three remaining tomatoes. Finely chop the peppers - I had red, so the color is not affected, but it is better - green, stir in parsley. All mix, add salt to taste, a pinch of sugar, press out the juice of one small lemon. Add a little cold water (just 1-2 tablespoons, depending on how juicy the tomatoes we) Try - the flavor should be sweet and spicy, very pleasant. If very sour add a little more water. Leave a little to steep. In principle, this sauce can stand in the refrigerator without losing taste 2 days for sure.

After 15-20 minutes, look in the pan, allow the rice with a knife or fork. If the water all evaporates, turn off heat, cover with a lid, put the lid on the towel and leave for 15-20 minutes to stand up. Then serve - today I ate it with baked green fish. Spread on plates, next put the bowl with the sauce. Well, a word of advice - the rice turns out very spicy, so the meat or fish to it should be a bit fresh.