Clean and cut the chicken; marinate briefly with salt, turmeric and a little oil.
2
Rinse and soak basmati rice 20-30 minutes.
3
In a large pot, heat ghee/oil. Fry chopped onion until golden. Add minced garlic and green chillies and fry 1-2 min.
4
Add whole spices (cardamom, cloves, cinnamon, bay leaves) and ground spices (coriander, cumin). Stir until fragrant.
5
Add chicken pieces, brown lightly and add enough water/chicken stock to cover. Simmer until chicken is nearly cooked.
6
Remove chicken; measure remaining liquid and add soaked rice. Bring to a boil, then reduce heat, cover and cook rice until almost done.
7
Return the chicken to the rice pot on top, cover tightly and steam on low for 10-15 min so flavors meld.
8
(Optional) For authentic smoky aroma: heat a small charcoal until red hot, place it on a small foil cup in the centre of the pot, add a tsp of butter/oil on the coal then cover immediately to trap smoke for 5-10 minutes. Remove coal.
9
Garnish with fried onions, chopped coriander and serve with chutney or raita.
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