• 8 pieces chicken, washed.

• 1 large stick cinnamon.

• 15 cloves.

• 20-25 peppercorns.

• 6 black cardamoms.

• 3 cups water.

• salt to taste.

• 2 stock cubes.

• 5 tablespoons oil.

• 4 large onions, sliced.

• 4 tablespoons ground.

• ginger-garlic.

• green chillies to taste, sliced two cups rice, picked, washed and soaked.

METHOD:

Into a large, microwave safe dish, put the first 8 ingredients. Microwave covered at 100% power for 10 minutes. Let stand 5 minutes, then remove chicken pieces from the stock. If you wish, you may discard the whole spices, except pepper.

On the fire, heat the oil. Add the onions. Fry till a light brown then add half the garlic and ginger and fry golden brown. Gently put in the chicken bits and fry till lightly browned. Add the rest of the ginger and garlic and fry 5 minutes.

Into the stock ( measure to make it upto 4 cups), put the browned chicken and add the drained rice, plus the chillies. Microwave uncovered at 100% power for 12 minutes or till the rice has steamy holes on the top. Reduce power level to 50% and continue to cook covered for 6 minutes. Stand 5-7 minutes before serving.

Serves 4.