1 Chicken cut into pieces
1 cinnamon stick
6 cardamom pods
1 cube Maggi Chicken stock
salt to taste
Black pepper to taste
1 whole white onion
6 cups of water
Boil all ingredients listed above in a Dutch oven for a least 1 hour.
Meanwhile, soak 2 cups of short-grained Egyptian rice for a half hour before cooking.
When chicken is cooked and the broth is flavorful, remove the chicken from the pot and sprinkle with coriander, salt and pepper.
Drizzle with ghee or butter. Place in pre-heated oven until golden. Set aside.
In another pot, add 3 cups of broth, 1 and a half cups of rice and 1/2 cup ghee or butter. Bring to a boil and continue to cook on low heat, stirring occasionally, until rice is very soft. Add extra broth as needed.
Add 1 and a half cups of milk and continue cooking until a porridge-like consistency is reached.
Serve rice on a platter, top with chicken and drizzle with butter or ghee.