• Boil chicken in the water with cardamoms and salt, until soft and tender (1 hour).
  • Remove chicken to an oven tray.
  • Strain chicken broth into a big bowl and pour back into the cooking pot.
  • Add rice to the broth, taste for salt.
  • Cook rice till extremely soft and mushy.
  • Add milk and simmer for 10 minutes, stirring continually on low heat.
  • Heat ghee and mastikah in a saucepan on the stove till mastikah melts (it would not work in the microwave).
  • Add melted mastikah to the rice and mix well. Switch heat off close pot and rest for 10 minutes.
  • Pop chicken under the grill to redden.
  • Place rice onto serving plate arrange chicken over the rice.