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)

Instructions

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.