1. 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. 2. Simmer for approximately 2 hours. 3. Cool slightly, strain stock and measure out 4 cups. 4. Remove meat from bones, cut into bite-size pieces and set aside. 5. 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!). 6. Heat ghee in a large pot and fry sliced onion until golden. 7. Add saffron, garlic and ginger and fry for 1 minute, stirring constantly. 8. Add rice and fry 5 minutes longer over a moderate heat, stirring with a slotted metal spoon. 9. Add hot stock, garam masala, cardamom, 1 1/2 teaspoons salt, rose water, sultanas and reserved chicken pieces. 10. Stir well. 11. Cover pan tightly and cook over a very low heat for 20 minutes. 12. Do not uncover pot or stir rice during cooking time. 13. When rice is cooked, remove from heat and stand, uncovered for 5 minutes. 14. Fluff up rice gently with a fork and place in dish, again using a slotted metal spoon. 15. Garnish with almonds, peas and eggs. ---------------------------------------------------------------------------
Nutrition
Ingredients
