Chicken Biryani

Serves: to serve 4

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Ready In: 1 hr 15 mins

½ lb - jasmine or white rice

1½ lb - chicken

2 tablespoons - ghee (clarified butter or drawn butter)

10 - cloves

4 - whole cardamom pods

2 - bay leaves

1 small - onion

2 - green chilies

1 tablespoon - ginger garlic paste

6 fl oz - natural yoghurt

½ teaspoon - salt

3 - fresh curry leaves

1 pint - water

1 sprig - coriander

Soak the rice for 30 minutes in cold water, then allow it to drain in a colander. Skin and wash the chicken and cut it into 2" (5cm) pieces. Place the pieces in a colander to let any excess water drain away.
Peel and chop the onion and finely chop the chilies. Heat the ghee in a large frying pan (skillet) over medium heat then stir in the cloves, cardamom, bay leaves and onions, and cook for about 5 minutes until the onions are soft. Add the chilies and the ginger garlic paste, then stir in the yogurt, salt, and curry leaves. Add the chicken pieces to the pan and cook over a gentle heat for 15 to 20 minutes, stirring occasionally. When the chicken is cooked and the cooking liquids have condensed, add the rice, the water and the whole coriander sprig and bring to the boil.
Cover with a lid and cook at a rolling boil over a medium heat for 20 minutes. Check the rice after about 10-12 minutes and, if necessary, add more water (if the water is evaporating too quickly before the rice is cooked). Once all the water is absorbed by the rice, your Chicken Biryani is ready to serve hot.