Saleeg

Add the chickens, whole pepper corns, cardamom pods, onion and cover the pot. Cook on high heat for 30 minutes or until the chicken is done.

1. Remove the chickens from the water (do not discard the water), and place them on a baking dish. Brush with ghee and sprinkle with salt and pepper.

Place the chicken in the oven on 180°C for 10 minutes (until the chicken in golden brown).

Remove the onion from the water pot and discard it. Strain the soaked rice and add it to the pot.

Cover the pot and cook the rice on medium-high heat for 30 minutes, stirring occasionally so the rice does not stick to the bottom of the pan (add water if necessary, the rice should be like a thick soup).

Add to the rice the milk, cream, KRAFT cheddar cheese, butter and salt. Mix. Uncover, and let it cook for another 10 minutes. (stirring occasionally)

Serve the rice in a large dish and place the chicken pieces on top.