Hyderabadi style chicken biryani

INGREDIENTS (Nutrition)

* 1/4 cup ghee (clarified butter)
* 18 whole cloves
* 8 whole cardamom pods
* 5 bay leaves
* 1 chopped medium onion chopped
* 6 small green chile peppers
* 2 tablespoons ginger garlic paste
* 1 (3 pound) whole chicken, cut into pieces
* 1 1/2 cups plain yogurt
* 1 teaspoon salt
* 6 fresh curry leaves (optional)
* 3 cups uncooked jasmine or white rice
* 4 1/8 cups water
* 1 sprig cilantro leaves with stems

Method :

1. Soak rice for 35 minutes in sufficient water to cover; then drain.
2. During that period, heat ghee in a big skillet over medium heat. Stir in , cardamom, cloves, and bay leaves. Then stir in onion, and cook until soft, 7 to 8 minutes. Stir in chile peppers and ginger paste. Stir in yogurt, salt, and curry, and then place chicken in pan. Cook for 25 to 30 minutes, stirring occasionally and turning the chicken pieces, until only around 1 cup of liquid remains.
3. Add in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 18 minutes. Test rice after around 13 minutes; if it is dry, add 1/2 cup water, and continue cooking.