 Ingredients
8 pieces chicken, washed
1 large stick cinnamon
15 cloves
20-25 peppercorns
6 black cardamoms
3 cups of water
Salt to taste
2 stock cubes
5 tablespoons of oil
4 large onions-sliced
4 tablespoons ground
Ginger-garlic
Green chillies to taste - sliced,
2 cups rice, picked, washed and soaked
Method:
1. Into a large, microwave-safe dish, put the first 8 ingredients. Microwave covered at 100% power for 10 minutes. Let it stand for 5 minutes, then remove the chicken pieces from the stock. If you wish, you may discard the whole spices, except pepper.
2. On the fire, heat the oil. Add the onions. Fry till light brown then
add half the garlic and ginger and fry till golden brown. Gently put in the chicken bits and fry till lightly browned. Add the rest of the ginger and garlic and fry for 5 minutes.
3. Into the stock (measure to make it up to 4 cups), put the browned chicken and add the drained rice, plus the chillies. Microwave
uncovered at 100% power for 12 minutes or till the rice has steamy holes on top. Reduce power level to 50% and continue to cook covered for 6 minutes. Stand 5-7 minutes before serving.
Note: You can make the recipe up to step 2 in advance. In that case, if the stock is already not hot, you will need to increase timings in step 3.
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