Chicken Pellow (Pilaf)

Ingredients

• 3 pounds Whole chicken, cleaned and trussed (Good-sized chicken)
• 1 pound Beef, for broth (Adds richness to the broth)
• 2 cups Water (For boiling chicken and beef)
• 2 medium Onions, quartered (For flavoring the broth)
• 1 inch piece Fresh ginger, sliced (For broth seasoning)
• 1 teaspoon Salt (For broth)
• 4 ounces Ghee (For frying onions and rice)
• 12 medium Onions, sliced lengthwise into thin slices (For garnish)
• 8 ounces Basmati rice, washed and drained (Half pound of best quality basmati)
• 6 whole Whole cloves
• 5 pods Green cardamom pods
• 6 sticks Cinnamon sticks, small (About 1-inch pieces)
• 8 whole Black peppercorns
• 2 blades Mace blades
• 1 dessertspoon Salt (About 2 teaspoons)
• 2 tablespoons Ghee or butter (For browning chicken)
• 2 large Eggs, hard-boiled (For garnish)
• 6 slices Bacon, thinly sliced and fried (Optional garnish)

Instructions

1. 1Clean and truss the chicken. Place it in a large pot with the beef, 2 cups water, quartered onions, sliced ginger, and 1 teaspoon salt. Bring to a boil, then reduce heat and simmer until the chicken is cooked but still firm, about 30-40 minutes.
2. 2Remove the chicken from the pot and set aside. Strain the broth and reserve it, discarding the beef and aromatics. You should have about 1.5 to 2 cups of flavorful broth.
3. 3Heat a large heavy-bottomed pot over medium heat. Add 4 ounces of ghee and let it melt until bubbling. Add the 12 sliced onions and fry, stirring frequently, until light golden brown, about 10-12 minutes. Remove the onions with a slotted spoon and set aside for garnish.
4. 4In the same pot with the remaining ghee, add the washed and drained basmati rice. Fry the rice, stirring constantly, until it absorbs the ghee and becomes slightly translucent, about 3-4 minutes. Add the cloves, cardamom pods, cinnamon sticks, peppercorns, mace blades, and 2 teaspoons salt. Mix well to distribute the spices evenly.
5. 5Pour the reserved chicken broth over the rice, ensuring it just covers the rice completely (add a little water if needed). Immediately cover the pot with a tight-fitting lid. Bring to a boil over medium heat, then reduce to the lowest heat setting. Cook without lifting the lid for 15-20 minutes, shaking the pot occasionally to prevent sticking, until the liquid is absorbed and rice is tender.
6. 6While the rice cooks, heat 2 tablespoons of ghee or butter in a large frying pan over medium-high heat. Add the boiled chicken (whole or cut into pieces) and brown on all sides until golden, about 8-10 minutes total.
7. 7Hard-boil the eggs, cool, peel, and cut into halves or decorative slices. If using bacon, fry the slices until crispy and cut into small pieces.
8. 8Place the browned chicken (whole or cut into serving pieces) in the center of a large serving platter. Fluff the cooked rice with a fork and mound it over and around the chicken. Scatter the fried onions over the top. Garnish with the hard-boiled egg halves arranged around the dish and the fried bacon pieces if using. Serve immediately.