Rice cooked in stock with spice

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.