Murgh Mussalam

Directions

1. 1
   Place the onions, garlic, ginger, poppy seeds, peppercorns and half the yogurt in an electric blender or food processor and work to a paste.
2. 2
   Stir in the garam masala, add salt to taste.
3. 3
   Prick the chicken all over with a fork and rub in the blended mixture.
4. 4
   Leave for 1 hour.
5. 5
   Drain the rice.
6. 6
   Heat 1 tbsp.
7. 7
   ghee in a pan, add the rice and fry for 3 minutes, stirring constantly.
8. 8
   Add the chili powder, sultanas, almonds and salt to taste and stir well.
9. 9
   Pour in half the water, cover and simmer for 10 minutes or until the rice is almost tender; cool.
10. 10
    When the rice is cold, use it to stuff the chicken; sew up both ends.
11. 11
    Heat the remaining ghee or oil in a pan and add the chicken, on its sides.
12. 12
    Pour in any marinade and the remaining water.
13. 13
    Bring to the simmering point, cover and cook for 1 hour, turning over halfway through cooking time.
14. 14
    Add the remaining yogurt, a spoonful at a time, stirring until it is all absorbed.
15. 15
    Add more salt, if necessary.
16. 16
    Cook for a further 15 minutes, until the chicken is tender.