1 cinnamon stick
2-3 bay leaves
1 black cardamom
4-5 black peppercorn
1 teaspoon dried rosemary
2 tablespoon salt or to taste
1 lb chicken breast or thighs
Oil or butter
1/2 cup vermicelli pasta broken in 2 inch pieces
1 onion chopped
3 cups long grain rice washed and drained
½ teaspoon black pepper
1/4 teaspoon cumin powder
1 teaspoon 7 spices powder
Place the cinnamon stick, cardamom, rosemary, black peppercorn,cloves, bay leaves and 5 cups of water in a medium size saucepan. Add chicken, salt, onions, cover and cook until chicken is tender. Drain chicken and reserve the stock. When cool enough to handle, coarsely shred the chicken.
To make the rice, place a saucepan over medium heat. Add the oil and roast cashews for 2 minutes and take them out of the oil and in the same oil fry vermicelli until light brown and then add rice.
Stir in the rice, chicken, powder spices, water and cook. Tossing to coat the rice. Add the reserved chicken stock and bring to the boil, stirring occasionally. Reduce the heat to low, cover and simmer for 10–12 minutes, until the rice is cooked.
To serve, place the rice mixture on a serving platter and cover with shredded chicken. Top with roasted cashews. Serve with salad.