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Wash the rice and soak for 30 minutes.
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Purée onion and garlic, finely chop ginger. Fry the onion in ghee until it starts to
dry out, then add garlic and ginger and fry until the fat separates. Don't clean the
mincer yet, you'll need it again later.
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Grind the spices finely and add to the onion mixture. Continue frying until they smell
cooked, a couple of minutes.
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Purée the tomatoes, then add with the remaining spices and cook until about half the
liquid has evaporated and the sauce is about as thick as cream.
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While the liquid is reducing, chop the thighs into portion sized pieces, about eight per
thigh. Add to the sauce, mix in and cook for about 30 minutes. The meat will give off
quite a bit of liquid; cook strongly enough to ensure that the remaining sauce is
creamy.
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Mince the onion as before and fry in ghee until the fat separates and it's barely
starting to go brown.
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Add the rice to the onion mixture over medium heat and cover on all sides.
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Add the spices and stir well. Initially the water level should be about one-third as
high again as the rice. Cook until the water level is the same as the rice level, then
turn heat down low, cover and cook for a further 2 minutes. Turn heat off and wait for
a total of 20 minutes since covering the pot.
Put about 2 litres of water in an oven tray and turn heat on to about 180°. When the
rice has finished cooking, place it in a serving dish and gently stir in the chicken and
gravy. The rice should be quite moist. Place in the oven to steam for ten minutes.
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While the rice is steaming, fry the almonds and sultanas in ghee individually over low
heat. When the rice is ready, garnish.