Steps
- Soak 2 cups of Egyptian short-grain rice for 20 minutes, then drain and rinse. Put 1 quartered skin-on chicken in a large pot with all but two cups of 10 cups of water.
- Add 3 cardamom pods, 3 whole cloves, 2 bay leaves, 1 cinnamon stick, 1 star anise pod, 1 halved onion, and 1 tablespoon of salt. Season with pepper.
- Bring to a boil and skim. Cover and simmer over medium-low heat for 30-45 minutes, until the chicken reaches 165°F / 74°C. Preheat the oven to 425°F / 220°C.
- Transfer the chicken to a baking dish and strain the broth. Brush the chicken with 1 tablespoon of melted ghee; sprinkle with 1 teaspoon of ground allspice, ½ teaspoon of paprika, ½ teaspoon of ground turmeric, salt, and pepper.
- Roast for about 20 minutes, until golden. Meanwhile, bring the rice, strained broth, and reserved water, heated, to a boil; cover and simmer over low heat for 30-45 minutes, stirring occasionally.
- When the rice breaks down into porridge, mash lightly and stir in 2 cups of whole milk. Cover and cook for 10 minutes; loosen with water if needed. Season with salt and top with the chicken.