Asian Home Recipe

Spicy Rice Cooked in Stock Recipe

Ingredients :

1 X 1 kg (2lb)



4 1/2 teaspoons



2 1/2 cups

5 tablespoons


1/4 teaspoon

2 cloves

1/2 teaspoon

1/2 teaspoon

1/2 teaspoon

3 tablespoons

1/4 cup

1/4 cup

1 cup



Cardamom pods

Whole black peppercorns



Whole cloves

Long grain rice


Large onion, finely sliced

Saffron strands

Garlic, crushed

Finely grated fresh ginger

Garam masala

Ground cardamom

Rose flavored water


Fried almonds

Hot cooked green peas

Hard-boiled eggs, halved

Method :
  • 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.

  • A curried dish can also be served if liked.


More Indian & Pakistani Recipes