Chicken Briyani

• 2 c. basmati rice
• 4 3/4 c. water
• 1 garlic bulb, separated into cloves and peeled
• 1-inch fresh ginger root, peeled
• 1 small green chili pepper, chopped
• 1 large onion, sliced
• 2-inch cinnamon stick
• 4 whole cardamom seeds
• 6 whole cloves
• 3 bay leaves or curry leaves
• 2 to 3 spoons chopped coriander leaves
• 3 chicken thighs
• 3 chicken drumsticks
• 1 tsp. turmeric powder
• 2 large tomatoes, sliced
• 1/2 c. vegetable oil
• 1/4 stick butter
• salt to taste

1. In a blender, blend garlic, ginger root and chili pepper with 1/4 cup water to a fine paste, nice and thick.
2. Remove skin from chicken and cut into desirable sizes (each into several pieces, including bone).
3. Wash rice 3 to 4 times, draining the water completely.
4. Heat a 5-quart nonstick pan; add oil and fry onion and bay leaves on a medium heat until they turn light brown.
5. Add the ground paste in the pan and cook until it dries and has a good smell.

basmati rice, water, garlic, ginger root, green chili pepper, onion, cinnamon stick, cardamom seeds, cloves, bay leaves, coriander leaves, chicken, chicken, turmeric powder, tomatoes, vegetable oil, butter, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=833698 (may not work)