1 medium sized chicken cut into pieces and washed and drained.
Mix together well and leave to marinade for half an hour.
Wash and soak 3 cups of rice.
Boil 6 cups of water with 2 pieces of cinnamon sticks, 4 cloves, few cardamom pods, 2 tsp cumin seeds, 1 tsp salt and juice of 1/2 lemon.
When boiling drain the rice and add to the boiling water.
Cook until almost soft and drain.
Slice and fry 3 large onions until browned and drain. 1/2 bunch coriander chopped.
In a pot add the chicken together with a few tablespoons of oil and ghee.
Cook until soft and add half of the fried onions and chopped coriander leaves .
Then add the half the rice, the remainder of onions and chopped coriander leaves.
Add the remaining rice and mix together a good pinch of saffron with a few tablespoons of rose water.
Sprinkle over the rice and steam for 10 minutes.
Serve with dhai, poppadoms and salad
Prepared, tried and tested by Faye Abrahams