Ingredients of Hyderabadi Chicken Biryani

1 - 1/4 cup ghee (clarified butter)
2 - 20 whole Cloves
3 - Nine whole cardamom pods
4 - Five Bay leaves
5 - One medium Onion ( chopped )
6 - Five small green chili peppers
7 - Two tablespoon Ginger Garlic paste
8 - One kg Chicken ( cut into pieces )
9 - 1 1/2 cups plain yogurt
10 - One teaspoon Salt
11 - Six fresh curry leaves (optional)
12 - 3 cups uncooked jasmine or white rice
13 - 4 1/8 cups Water
14 - One sprig cilantro leaves with stems

How to Prepare :

Soak rice for 30 minutes in enough water to cover; then drain.Meanwhile heat ghee in a large skillet over medium heat. Stir in cloves, cardamom, and bay leaves. Then stir in onion, and cook until soft almost 6 to 7 minutes.Stir in chili  peppers and ginger paste.Stir in yogurt, salt, and curry, and then place chicken in pan.
Cook for 20 to 25 minutes stirring occasionally and turning the chicken pieces until only about One cup of liquid remains. Mix in Rice Water and Cilantro.Bring to a boil.Reduce heat to low, cover, and cook for 20 minutes.Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.
Hyderabadi Chicken Biryani is ready to serve. Serve Hyderabadi Chicken Biryani hot.