|Onions||3 , sliced|
|Chicken pieces||3 Pound (1.5 Kg)|
|Garlic||3 Clove (15 gm), crushed|
|Grated ginger||2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground cardamom||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Unflavored yogurt||4 Ounce|
|Cream||4 Fluid Ounce|
|Ground cardamom||1⁄2 Teaspoon|
|Saffron powder||1⁄2 Teaspoon|
|Basmati rice||6 1⁄2 Ounce, well washed|
|Chicken stock||1 1⁄4 Pint (1 Liter)|
|Chopped cashew nuts||2 Ounce, roasted|
1. Heat ghee in a large frying pan, cook onions for 2-3 minutes, remove and set aside. Add chicken to pan, cook until browned on all sides, remove and set aside.
2. Combine garlic and spices, stir into pan and cook for 1-2 minutes. Add stock, yogurt and cream, stirring to lift pan sediment. Return chicken to pan with half the onions. Cover and simmer for 15-20 minutes. Remove from heat and stand, covered, for 15 minutes.
3. To make rice pilau, heat ghee in a large saucepan. Cook spices, salt and rice for 1-2 minutes. Pour in stock, bring to the boil. Add sultanas, reduce heat and cook for 10-15 minutes or until most of the stock is absorbed. Cover and set aside for 10 minutes.
4. Transfer half the rice to a large ovenproof dish, top with chicken pieces, then remaining rice. Drizzle over sauce from chicken, top with remaining onions and cashew nuts. Cover and bake at 180°C/350°F/Gas 4 for 20-30 minutes.