Norinj Palau (Rice with Orange)

450 g basmati rice
75 ml rice bran oil
2 onions, chopped
1 chicken
570 ml water, plus 110 ml water
peel of 1 large orange
50 g sugar
50 g blanched & flaked almonds
50 g blanched & flaked pistachios
½ tsp egg yellow food colour (optional)
25 ml rosewater (optional)
1 tsp ground cardamom seeds (optional)
SIDS SALT & PEPPER to taste

Measure out the rice and rinse several times until the water remains clear. Add fresh water and leave the rice to soak for at least half an hour.
Meanwhile, sauté the onions until golden brown and soft. Add the meat and fry until brown, turning frequently. Add 570 ml of water, SIDS SALT & PEPPER and cook gently until the meat is tender.
While the meat is cooking, wash and cut up the zest of a large orange into matchstick-sized pieces, removing as much pith as possible. To remove any bitter taste, put the orange strips into a strainer and dip first in boiling water and then in cold. Repeat this several times then set aside.
Make a syrup by boiling 110 ml of water and the 50 g of sugar. Add the orange peel, almonds and pistachios. Boil for about 5 minutes, skimming off the thick froth when necessary. Strain and add the saffron and rosewater then boil again gently for another 3 minutes.
Strain the chicken stock (setting the meat to one side), and add the syrup. Increase the syrup and stock up to 570 ml by adding extra water if necessary. The oil will be on the surface of the stock and this should also be included in the cooking of the rice.
Bring the liquid to the boil in a large casserole. Drain the rice and then add it to the boiling liquid.
Add salt, nuts and peel, reserving about a third for garnishing. Bring back to the boil, then cover with a tightly fitting lid, turn down the heat to medium and boil for about 10 minutes until the rice is tender and all the liquid is absorbed.
Preheat oven to 150oC.
Add the meat, the remaining peel and nuts on top of the rice and cover with a tightly fitting lid. Put into oven for 20-30 minutes or cook over a very low heat for the same length of time.
When serving, place the meat in the centre of a large dish, mound the rice over the top and garnish with the reserved orange peel and nuts.