Chicken Biryani

• 1/4 cup (60 ml) Ghee (clarified butter)
• 20 whole cloves
• 9 whole cardamom pods
• 5 bay leaves
• 1 med. onion chopped
• 5 small green chili peppers
• 2 tbsp (30 ml) ginger garlic paste
• 1 (3lb.) whole chicken cut into pieces
• 1-1/2 cups (350 ml) plain yogurt
• 1 tsp (5 ml) salt
• 6 fresh curry leaves (optional)
• 3 cups (700 ml) raw rice ( jasmine or white)
• 4-1/8 cups (975 ml) water
• 1 sprig parsley leaves with stems

1. Soak rice for 30 minutes in enough water to cover, drain.
2. Heat ghee in large skillet.
3. Stir in cloves, caradmom and bay leaves.
4. Stir in onion and cook til soft, 6 to 7 minutes.
5. Stir in chili peppers and ginger paste.
6. Stir in yogurt, salt, and curry, and place chicken in pan.
7. Cook for 20 to 25 minutes until only about 1 cup (225 ml) of liquid remains.
8. Mix in rice, water, parsley.
9. Bring to a boil.
10. Reduce heat to low, cover and cook 20 minutes.
11. Check rice after about 12 minutes.
12. If it's dry, add 1/2 cup (125 ml) water and continue cooking.

butter, cloves, cardamom pods, bay leaves, onion, green chili peppers, ginger garlic, chicken, yogurt, salt, curry, rice, water, parsley

Taken from online-cookbook.com/goto/cook/rpage/001922 (may not work)