Chicken Stuffed With Rice is an Indian roast chicken has a delicious baked coating. Serves: 4 

Preparation: 15 mins, plus soaking and

marinating Cooking: 1 1/2 hours

Ingredients 

basmati rice 125 g ( 1/2 cup)

onions 2, roughly chopped

garlic cloves 2. roughly chopped

fresh root ginger 5 cm (2 inches)

poppy seeds I teaspoon

peppercorns 8

plain yogurt 300 g (l0 oz)

garam masala I teaspoon

chicken I x 1.5 kg (3 Ib)

ghee I tablespoon

chili powder 1/2 teaspoon

golden raisins 50 g ( 1/4 cup)

slivered almonds 50 g ( 1/4 cup)

water 450 ml ( 1 1/2 cups)

salt

Method 

Soak the rice in cold water for I hour to remov excess starch.

Mix the onions, garlic, ginger; poppy seeds, peppercorns and half the yogurt to a paste in a food processor. Stir in the garam masala and salt. 

Prick the chicken all over with a fork, rub ¡n the spice mixture and leave for I hour.

Drain the rice. Heat the ghee and fry the rice for 3 minutes, stirring. Mix in the chili powder. raisins, almonds and salt. Add the water and simmer for about I O minutes, until the rice is almost tender. Let cool.

Stuff the chicken with the cold rice and sew up both ends. 

Bake in a preheated oven, I 90°C (375°F), for I A hours until the juices run clear.

Tips 

Rest the chicken. Add the remaining yogurt to the cooking juices with a little water. if necessary and stir until absorbed. Serve the chicken with the sauce.