Arsiya

Step 1: Put the 2 ¼ lb bone-in chicken pieces (thighs and drumsticks), 8 ¼ cups water, 1 onion, 4 green cardamom pods and 2 tsp salt in a large pot. Bring to the boil, skim off the foam, then simmer half-covered for 40–45 minutes until the chicken falls from the bone.

Step 2: Lift out the chicken and the onion. When cool enough to handle, shred the meat and discard the bones. The chicken must reach 165°F in the thickest part before you take it out.

Step 3: Drain the 10 ½ oz short-grain or pudding rice and add it to the broth. Simmer gently for 35–40 minutes, stirring often, until the grains break down and the pot is thick. Add a splash of hot water if it catches.

Step 4: Return the shredded chicken with the 1 ½ tsp ground cumin and ½ tsp black pepper and cook 5 minutes more.

Step 5: Add half the 1 oz ghee and beat the mixture hard with a wooden spoon or masher for 3–5 minutes until smooth and stretchy, with only small threads of chicken showing. A common mistake is under-beating, which leaves lumpy rice and chunks of meat.

Step 6: Spoon into a warm dish, make a hollow on top and pour in the rest of the 1 oz ghee, melted. Serve hot.