Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 1 whole chicken (about 3 lb 5 oz)
• basmati rice (2 cups), rinsed and soaked 30 minutes
• water (4 cups), plus more for the chicken
• 1 large onion, thinly sliced
• 4 garlic cloves, crushed
• 2 green chillies, slit
• 1 1/2 tsp salt
• 3 tbsp oil
• 1 tbsp turmeric powder
• 1 tsp ground coriander
• 1/2 tbsp ground cardamom
• 1/4 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1 tsp black pepper
• 2 bay leaves

Method

1. Put the chicken in a large pot, cover with water and add half the salt, the bay leaves and half the spices (turmeric, coriander, cardamom, cloves, cinnamon and pepper). Simmer gently for 35-40 minutes until the chicken is cooked through. Lift out the chicken and strain and reserve the cooking liquid.
2. Heat the oil in the pot and fry the onion for 8-10 minutes until golden. Add the garlic, green chillies and the remaining spices and salt and stir for 1 minute.
3. Add the drained rice and toss to coat. Pour in 4 cups of the reserved chicken liquid, bring to the boil, cover tightly and cook on the lowest heat for 15-18 minutes until the rice is tender.
4. While the rice cooks, brush the chicken with a little oil and place under a hot grill for 5-8 minutes, or sear in a hot pan, until the skin is crisp and browned.
5. Rest the rice for 10 minutes, then pile it onto a platter. Set the chicken on top, whole or jointed, and serve.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).