2 cups Basmati rice
5 medium potatoes (peeled)
2 medium onions (diced)
3 Cardamom (whole)
1/2 a teaspoon whole black pepper
2 sticks cinnamon
1 teaspoon whole cumin
1 teaspoon crushed garlic
1 teaspoon crushed ginger
1 whole chicken pieces.
Salt to taste.
Add ginger and garlic to the chicken and slightly boil the chicken (don’t over boil it). Keep it aside.
In another pot add about 4 tablespoons of oil and add the onions, fry till they start to soften, then add all the spices and potatoes cook for a few minutes.
Add the chicken with its broth and bring it to a boil.
Add the rice and cook till its almost tender. ( if your rice is tender and you have excess water you can drain it, or if you have less water and the rice is still not tender you can add more water and continue to cook )
Place the pot in the oven for 25-30 minutes at 350 degrees.
Serve with salad and pickles.