Instructions: 1. In heavy 5-quart Dutch oven, heat 2 quarts water to boiling over high heat. Stir in rice and 1 t salt; return to boiling and cook, uncovered, 10 minutes. (Rice will not be completely cooked. Drain rice thoroughly in strainer.

2. In same pan, melt butter with 2 tablespoons oil over low heat. Spoon half of hot rice into pan and press down with the back of spoon to make a firm layer that covers bottom of pan. Spoon remaining rice loosely on top of bottom layer, then top this with carrot strips. Cover top of pan with a linen towel (folded so edges are not near heat source) and a tight lid.

Cook 35 to 40 minutes or until the bottom layer of rice forms a crisp, golden crust. (After 20 minutes, check to see if a crisp, golden crust is forming by lifting bottom layer of rice gently with a fork. If crust is not forming, increase heat slightly.)

3. Meanwhile, in large skillet, saute chicken in remaining 1 T oil over medium heat until golden on all sides. Add apple juice, curry powder, coriander, cumin, and remaining 1/2 teaspoon salt; stir until chicken is coated with spices. Cook, stiffing frequently, until chicken is cooked through and liquid has evaporated-about 5 minutes.

4. To serve, in large bowl, combine the steamed top part of rice (reserving the bottom crust) with carrots, the raisins, pistachios, and almonds; toss to blend. Spoon rice mixture onto individual plates or serving platter and top with chicken mixture. Break bottom rice crust into pieces and place around plate. Serve immediately.

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