Yakni Pilau (Chicken Rice)

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.