Yakni Pullao

Ingredients


Quantity	Measure	Ingredients	Description
1/4	Teacup	Almonds	Fried, optional
1/2	Teaspoon	Cardamom Powder
4	Pods (whole)	Cardamoms
1	Large	Chicken
3	Flakes/Seeds/Cloves	Cloves (spice)
3	Nos	Eggs	Hard Boiled, cut in halves, optional
1/2	Teaspoon	Garam-Masala
2	Flakes/Seeds/Cloves	Garlic	crushed
5	Tablespoon	Ghee
1/2	Teaspoon	Ginger	Grated
1	Teacup	Green Peas	Boiled, optional
1/4	Teaspoon	Kesar/Saffron	Optional
2	Large	Onions
10	Nos	Pepper Corns
2 1/2	Teacup	Rice, Basmati
3	Tablespoon	Rose Water
3 1/2	Teaspoon	Salt
1/4	Teacup	Sultanas

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.