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Ingredients :
1 kg chicken
4
cardamom pods
10 whole black peppercorns
1
onion
3
whole cloves
4
1/2 teaspoons salt
2
1/2 cups long grain rice
5
tablespoons ghee
3
cloves garlic, crushed
1 large onion, sliced finely
1/4 teaspoon saffron strands
1/2 teaspoon fresh ginger, grated finely
1/2 teaspoon garam masala
1/2 teaspoon ground cardamom
3
tablespoons rose flavored water
1/4 cup sultanas
1/4 cup fried almonds
1
cup hot cooked green peas
3
hard-boiled eggs, halved
Method :
Boil and simmer the chicken, cardamom
pods, peppercorns, 2 teaspoons salt, onion and cloves in a pot of water
to make a strong and well flavored stock. Simmer for about 2 hours. Then
cool slightly, strain and measure the stock to 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. Heat ghee in
a large saucepan 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, remaining salt, rose flavored water,
sultanas and reserved chicken pieces, stir well. Cover pan
with a tightly fitting lid and cook over a very low heat for 20 minutes. Do not
uncover saucepan 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 a dish, again using a slotted metal
spoon.Garnish with
almonds, peas and eggs and serve hot accompanied by pickles, cucumbers
in sour cream or yoghurt and crisp fried papadams. A curried
dish can also be served if liked.
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