Make a
strong, well-flavored stock by simmering chicken in water to cover, with
cardamom pods, peppercorns, 2 teaspoons salt and the onion stuck with
cloves.
Simmer for
approximately 2 hours.
Cool
slightly, strain stock and measure 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.