1/4 c  Ghee
2 lg Onions, cut in thin slices
4    Skinned boneless chicken
-breasts, cubed (4 oz)
1/2 ts Turmeric
2 c  Basmati rice
3 3/4 c  Boiling chicken stock
5    Green cardamom pods,
-crushed, seeds removed
1/2 ts Ground cinnamon
4    Whole cloves
1/2 ts Fenugreek
1 ts Salt
3/4 c  Frozen green peas, thawed
1/2 c  Unsalted cashews
1/2 c  Golden raisins
Green onion daisy (opt)
Red bell pepper strips (opt)
Fresh parsley sprig (opt)

Melt ghee in large saucepan. Add onions and chicken and fry 3 minutes,
stirring constantly. Add turmeric and rice; cook 2 minutes, stirring
constantly. Stir in stock, cardamom seeds, cinnamon, cloves, fenugreek and
salt. Bring to a boil. Stir well, cover and cook gently 20 minutes.

Add green peas, cashews and raisins. Fluff mixture with a fork, cover and
cook 10 minutes. Fluff again with a fork. Garnish with a green onion daisy,
bell pepper strips and parsley sprig, if desired, and serve hot.