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 strands ( 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 sultanas
1/4 cup fried almonds (optional)
1 cup hot cooked green peas (optional)
3 hard-boiled eggs, halves (optional)
Directions:
Make 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.
Simmer for approximately 2 hours.
Cool slightly, strain stock and measure out 4 cups.
Remove meat from bones, cut into bite-size pieces and set aside.
Wash 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!).
Heat ghee in a large pot and fry sliced onion until golden.
Add saffron, garlic and ginger and fry for 1 minute, stirring constantly.
Add rice and fry 5 minutes longer over a moderate heat, stirring with a slotted metal spoon.
Add hot stock, garam masala, cardamom, 1 1/2 teaspoons salt, rose water, sultanas and reserved chicken pieces.
Stir well.
Cover pan tightly and cook over a very low heat for 20 minutes.
Do not uncover pot or stir rice during cooking time.
When rice is cooked, remove from heat and stand, uncovered for 5 minutes.
Fluff up rice gently with a fork and place in dish, again using a slotted metal spoon.
Garnish with almonds, peas and eggs.
Servings: 6
Time preparation: 30 min.
Time total: 180 min.