Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Ghee |
| 2 larges | Onions, cut in thin slices |
| 4 \N | Skinned boneless chicken breasts, cubed (4 oz) |
| ½ teaspoon | Turmeric |
| 2 cups | Basmati rice |
| 3¾ cup | Boiling chicken stock |
| 5 \N | Green cardamom pods, crushed, seeds removed |
| ½ teaspoon | Ground cinnamon |
| 4 \N | Whole cloves |
| ½ teaspoon | Fenugreek |
| 1 teaspoon | Salt |
| ¾ cup | Frozen green peas, thawed |
| ½ cup | Unsalted cashews |
| ½ cup | Golden raisins |
| \N \N | Green onion daisy (opt) |
| \N \N | Red bell pepper strips (opt) |
| \N \N | Fresh parsley sprig (opt) |
Melt ghee in large saucepan. Add onions and chicken and fry 3 minutes, stirring constantly. Add turmeric and rice; cook 2 minutes, stirring constantly. Stir in stock, cardamom seeds, cinnamon, cloves, fenugreek and salt. Bring to a boil. Stir well, cover and cook gently 20 minutes.
Add green peas, cashews and raisins. Fluff mixture with a fork, cover and cook 10 minutes. Fluff again with a fork. Garnish with a green onion daisy, bell pepper strips and parsley sprig, if desired, and serve hot.