Ingredients
-
1 chicken
-
4 cardamom pods
-
10 whole black peppercorns
-
3 1/2 teaspoons salt
-
2 1/2 cups long grain rice (I use basmati)
-
5 tablespoons ghee
-
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 fried almonds
-
3 hard-boiled eggs, halves
-
2 onions
-
1 cup hot cooked green peas
-
3 whole cloves
-
1/4 teaspoon saffron strand (I leave this out)
-
1/4 cup sultana
Instructions
- 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.