Put the chicken in a large, deep saucepan and cover with cold water until completely submerged. Add the onion, carrot, celery, peppercorns and bay leaves, and slowly bring to a boil over a gentle heat. Cook at a gentle simmer, skimming off any scum that rises to the top, for 45-60 mins until the chicken is cooked through. Carefully remove the chicken and set aside until cool enough to handle, then strain and reserve the stock. Put the stock back on the heat and reduce for 20-25 mins over a high heat until you have around 750ml-1 litre.

Meanwhile, tip the rice into a large saucepan and wash, agitating the grains around in the pan with your hands and carefully drain off the water. Repeat this several times, until the water turns from milky to almost clear. Add cold water until it reaches 1cm above the rice, and salt well. Bring to a boil over a high heat, then once boiling, cover with a tight-fitting lid and reduce the heat to its lowest setting. Let it cook for 15 mins, then switch off the heat and leave covered for at least 20 mins.

To make the sauce, heat the ghee in a pan over a medium heat. Once melted, stir in the crushed garlic and ground coriander and cook for 2-3 mins until fragrant. Set aside to cool slightly. Put the bread, walnuts and roughly chopped garlic in a food processor and blitz until finely chopped. Pour in the milk, 400ml of the reserved stock and add the fried garlic. Blitz again until smooth, adding a splash more stock if needed – you want a thick consistency. Return the mixture to the garlic pan and let it cook for 3-4 mins, adding a splash more stock if needed. Season well with salt and pepper.

Oil a 2.5 litre (27cm) bundt tin. Remove the bones from the chicken and tear the meat into large chunks. Season well. Pack the hot rice into the bundt tin and invert onto a lipped serving platter. Pour most of the sauce into the middle and around the rice, then top the rice with the chicken. Scatter over the coriander leaves and chopped walnuts to serve. Serve any extra sauce on the side.