Nepali Style Chicken Biryani

Nepali Style Chicken Biryani

INGREDIENTS

2 cups basmati/biryani/long grained rice 1.5 cups boneless chunks of chicken (preferably breast meat) 3 tbsp ghee (You can use a little less if you preferbut don't substitute with oil, it will affect the flavor) / semna/clarified butter 1 cardamom pod 2 cloves 2 bay leaves 1 medium onion chopped salt to taste 1/2 tsp turmeric/haldi 2 cloves garlic chopped 1 tsp ginger paste or freshly chopped ginger 1 tsp garam masala 2 cups water

METHOD

Wash rice, soak in water for 10-20 minutes (while preparing the rest of the ingredients) On medium flame, Heat the ghee, fry the cardamom, cloves and bay leaves until light brown. Add chopped onion and cook until golden brown. Add chicken, increase the heat and fry until the chicken is golden brown. Add salt, turmeric, garlic, ginger and garam masala. Cook for 15 minutes or till chicken is almost done. Drain the water from the rice and add it to the chicken. Fry until the rice is slightly browned. Add the 2 cups water. Tip:Always add hot water rather than water at room temperature to prevent the cold water from abruptly stopping the cooking process and to give your rice the right consistency in the end result Cover and cook for another 10 minutes.