Yakni Pullao

Ingredients

Quantity	Measure	Ingredients	Description:
1	Large	Chicken	Make stock, remove meat from bones.
1/2	Teaspoon	Cardamom Powder	Boil with m,eat
10	Nos.	Pepper Corns	Boil with m,eat
3 1/2	Teaspoon	Salt	Boil with m,eat
2	Large	Onions	Prick cloves and Boil with m,eat
3	Flakes/Cloves	Cloves (Lavang)	Prick cloves and Boil with m,eat
2 1/2	Teacup	Rice, Basmati	Wash, drain and cook.
5	Tablespoon	Ghee	Heat ghee.
1/2	Teaspoon	Ginger (Adhrak)	Grated Fry in hot ghee.
1	Medium	Onion	Sliced and fried.. Fry in hot ghee.
2	Flakes/Cloves	Garlic (Lason, Losun)	crushed. Fry in hot ghee.
1/4	Teaspoon	Kesar (Saffron)	Optional add
1/2	Teaspoon	Garam-Masala	Add with stock on rice.
4	Pods (whole)	Cardamoms (Elaichi)	Add with stock on rice.
3	Tablespoon	Rose Water	Add with stock on rice. With chicken pieces
1/4	Teacup	Sultanas	Add with stock on rice. With chicken pieces
1	Teacup	Green Peas (Matar)	Boiled, optional. Garnish the pullao.
1/4	Teacup	Almonds (Badam)	Fried, optional. Garnish the pullao.
3	Nos.	Eggs	Hard Boiled, cut in halves, optional. Garnish.

Method

1. Make a well-flavored stock by simmering chicken in water to cover along with cardamom pods, peppercorns, 2 teaspoons salt and the onion stuck with cloves.
2. Simmer for approximately 2 hours.
3. Cool slightly, strain stock and measure out 4 cups.
4. Remove meat from bones, cut into bite-size pieces and set aside.
5. Wash rice thoroughly in water, drain in a colander and allow to dry for at least 1 hour (this is optional if you're in a hurry!).
6. Heat ghee in a large pot and fry sliced onion until golden.
7. Add saffron, garlic and ginger and fry for 1 minute, stirring constantly.
8. Add rice and fry 5 minutes longer over a moderate heat, stirring with a perforated metal ladle.
9. Add hot stock, garam masala, cardamom, 1 1/2 teaspoons salt, rose water, sultanas and reserved chicken pieces.
10. Stir well.
11. Cover pan tightly and cook over a very low heat for 20 minutes.
12. Do not uncover pot or stir rice during cooking time.
13. When rice is cooked, remove from heat and stand, uncovered for 5 minutes.
14. Fluff up rice gently with a fork and place in dish, again using a slotted metal spoon.
15. Garnish with almonds, peas and eggs.