Ingredients 1 chicken 4 cardamom pods 10 whole black peppercorns 3 1/2 teaspoons salt 2 onions 3 whole cloves 2 1/2 cups long grain rice (I use basmati) 5 tablespoons ghee 1/4 teaspoon saffron strand (I leave this out) 2 cloves crushed garlic 1/2 teaspoon fresh grated ginger 1/2 teaspoon garam masala 1/2 teaspoon ground cardamom 3 tablespoons rose water 1/4 cup sultana 1/4 cup fried almonds (optional) 1 cup hot cooked green peas (optional) 3 hard-boiled eggs, halves (optional) Directions 1Make a well-flavoured stock by simmering chicken in water to cover along with cardamom pods, peppercorns, 2 teaspoons salt and the onion stuck with cloves. 2Simmer for approximately 2 hours. 3Cool slightly, strain stock and measure out 4 cups. 4Remove meat from bones, cut into bite-size pieces and set aside. 5Wash rice thoroughly in water, drain in a colander and allow to dry for at least 1 hour (this is optional if you're in a hurry!). 6Heat ghee in a large pot and fry sliced onion until golden. 7Add saffron, garlic and ginger and fry for 1 minute, stirring constantly. 8Add rice and fry 5 minutes longer over a moderate heat, stirring with a slotted metal spoon. 9Add hot stock, garam masala, cardamom, 1 1/2 teaspoons salt, rose water, sultanas and reserved chicken pieces. 10Stir well. 11Cover pan tightly and cook over a very low heat for 20 minutes. 12Do not uncover pot or stir rice during cooking time. 13When rice is cooked, remove from heat and stand, uncovered for 5 minutes. 14Fluff up rice gently with a fork and place in dish, again using a slotted metal spoon. 15Garnish with almonds, peas and eggs. |
