Cook Time: 45 minutes
Total Time: one hour, five minutes
Ingredients:
one (3-pound) chicken, quartered
2-1/2 cups chicken stock
one green serrano (medium-hot) chile, seeded & chopped
three inches fresh ginger, peeled & sliced
two cinnamon sticks, crushed
1/2 teaspoon sea-salt flakes
two onions
6 Tablespoons ghee (clarified butter)
1-1/4 cups basmati rice
twenty green cardamom pods
6 whole cloves
1/4 cup blanched almonds
1/4 cup shelled pistachios, blanched & skinned
1/2 cup dried mango pieces, raisins or sultanas
one teaspoon coriander seeds, crushed
one teaspoon cumin seeds, crushed
four garlic cloves, chopped
one teaspoon saffron powder or two pinches saffron threads, crushed
Fresh cilantro leaves, chopped
Preparation:
Place chicken, stock, chile, ginger, cinnamon, & salt in a large, heavy saucepan or flameproof casserole. Bring to a boil, cover, reduce heat, & simmer 30 minutes or until tender. Remove chicken to a plate & set aside.
Pour cooking liquid in to a measuring cup & add water if necessary to make 2-1/2 cups.
Quarter onions, then separate in to petal-like layers. Add ghee to saucepan & heat until melted. Add onion & fry until golden. Remove with a slotted spoon & set aside on a little plate.
Add rice, cardamom pods, & cloves to pan; stir-fry two minutes or until rice is browned slightly.
Return chicken to pan; add almonds, pistachios, mango, coriander, cumin, & garlic. Sprinkle saffron in to mixture & cook two minutes.
Return stock & onions to pan, bring to a boil, reduce to a simmer, cover, & cook, undisturbed, 12 to 15 minutes. Rice ought to be tender & the liquid absorbed. Sprinkle cilantro on top.
Note: Though it is usual to remove the skin when cooking chicken in the Indian way, in the event you leave it on, the flavor will be richer & even more appetizing.
Yield: four servings
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