Lightly stuff the chicken (including the skin of the neck cavity), allowing for rice expansion — approx 1 1/2 cups stuffing.
Sew up the openings with coarse white cotton thread.
Brown the chicken all over in ghee.
Place the browned chicken in a large pot, cover with water and add salt, pepper and cinnamon stick.
Bring to the boil.
Skim the top of the broth, turn the heat down, cover the saucepan and simmer until nearly cooked — approx 1 hour.
Add the rice and remainder of the stuffing to the broth and continue cooking until the chicken is very tender — approx 1/2 hour.
Remove the chicken and cinnamon stick from the broth.
Remove the cotton, cut the chicken into pieces and keep warm.
Skim the fat from the top of the broth and adjust the salt to taste.
Serve the broth in individual bowls, and place the chicken and stuffing on a platter in the centre of the table.