2 cups basmati rice
boiling water to cover
4 Tbsp ghee
1-2 onions, chopped
1 tsp ground cardamom
2 tsp ground cumin
1 1/2 tsp turmeric
1 tsp salt
1/2 tsp kibble/coarsely ground pepper
1 bay leaf
4 cups chicken stock
2 cups (approx) cooked chicken, shredded (leftover from making stock)
3/4 cup (approx) dried apricots or raisins, chopped (remove seeds from raisins if any)
3/4 cup (approx) flaked almonds
Place rice in a bowl/jug and pour over boiling water. Leave to soak for half an hour or so then begin recipe. (Or soak rice in room temp water for up to 24 hours.)
Heat ghee in large, heavy based pot, add onion, and sauté for 3 min, until softened.
Add spices, salt, pepper and bay leaf and sauté, stirring, for a couple of minutes.
Rinse rice and strain, then add to pan, stirring to coat with ghee and spices. Cook for 2-3 mins, stirring.
Add chicken stock, stir, bring to boil and simmer for 8-10 mins until holes appear in top of the rice, stirring now and then.
Turn heat down to very low, place lid on pot, and cook for 20 mins or until rice is soft and fluffy and all the stock is absorbed.
Meanwhile, toast flaked almonds in a dry skillet (no oil), stirring constantly over medium-high heat until lightly browned. Remove from pan to a bowl as soon as they’re done, so they don’t burn.
Once rice is cooked, remove lid to release the steam, then after 5 mins stir through the nuts (saving a small amount for garnish), dried fruit, and shredded chicken.
Serve into bowls (make sure everyone gets a bit of the crunchy rice from the bottom – best bit!!), and sprinkle with a few toasted, flaked almonds.