Chicken Biryani Rice

Ingredients: (serves 3)

1/2 kg. chicken (cut into larger pieces)

2 cups Basmati Extra Long Rice

4 cups water

2 tbsp. ghee

2 tsp. cooking oil

1 cinnamon stick

5 cloves

2 star anise

1 bay leaf

1 onion (peeled and sliced)

1 green chili (sliced)

1 tomato (chopped)

1 tsp. chili powder

1 tsp. tumeric powder

1/2 tsp. salt (to taste)

To grind (masala paste):

1 cup coriander leaves

5 garlic cloves (peeled)

1 tbsp. ginger (peeled and roughly chopped)

1 tbsp. white peppercorns

2 green chilies (chopped)

2 cloves

1 tsp. ghee (to sprinkle on top of the rice, just before cooking)

Methods:

1. Wash and rinse basmati rice  and soak prior to cooking at least 20 minutes.  I soaked mine longer.
2. In a blender bowl, add coriander leaves, peppercorns, green chilies, ginger, garlic and cloves.  Add a bit of water and blend until a fine paste.  Set aside.
3. In a saucepan/wok, heat ghee and cooking oil.  Add cinnamon, cloves, bay leaf, star anise and let the spices sizzle for a few seconds.
4. Then add onions, salt and green chili.  Stir fry and cook for 2-3 minutes.
5. Add the paste and stir fry for about 5 minutes or until the raw smell disappears.
6. Add chopped tomato, stir fry and cook for 2 minutes till tomatoes turn mushy.
7. Add chili powder and tumeric powder. Stir and cook for 2-3 minutes.
8. Add chicken pieces, stir fry and cook for 5 minutes.
9. Add soaked basmati rice and gently mix them until well combined.
10. Transfer the chicken with rice to the rice cooker, add 4 cups water (the same cup you use to measure your rice).
11. Sprinkle 1 tsp. ghee on top of the rice.
12. Turn on the rice cooker and let it cooked until it automatically turn off.

Note:  

I have leftover Biryani rice without the chicken meat, and I put it inside a container and keep in the fridge.   Since the rice is so tasty and spicy, I warm it up by steaming; top with a sunny side up egg and slices of Japanese cucumbers.  It is indeed a satisfying lunch!

I adapted this yummylicious recipe from 'nithisclickncook.com' with slight adjustment to suit my cooking preference.