Indian Pilau

Another of my mum's recipes, this goes beautifully with the Indian Lamb.  There is no getting around it, it's not a quick recipe and its not low fat but it is delicious!  It also freezes well so you can make this big lot and freeze half for another time.

Stock:
400g chicken pieces (drumsticks, thighs, etc)
4 cardamon pods
10 peppercorns
2 tsp salt
2 bay leaves
1 onion stuck with 3 cloves

Add all to a saucepan and cover with water.  Simmer together for approxinately 2 hours.  Cool slightly, strain and measure 800 mls.  Remove meat from the bones and set aside.

2 1/2 cup basmati rice
5 Tbs ghee (or clarified butter)
1 finely sliced onion
1/4 tsp saffron
2 tsp salt
2 cloves garlic, finely chopped
1/2 tsp grated fresh ginger
1/2 tsp garam masala
1/2 tsp ground cardamon
3 Tbs rosewater (I never have this in the house so don't use it and its fine without it)
1/4 cup sultanas
1 cup cooked peas
1/4 cup sliced almonds, toasted

Heat ghee in a large saucepan and fry onion until golden.  Add saffron, garlic & ginger and fry for 1 minute stirring continuosly.  Add rice and fry for 5 minutes over a moderate heat, stirring with a slotted spoon.  Add the hot stock, garam masala, cardamon, salt, rosewater, sultanas and chicken.  Stir well.  Cover pan tightly and cook over a very low heat for 20 minutes.  Stand uncovered for 5 minutes.  Fluff up rice with a fork and add cooked peas and almonds before serving