Asian "Biriyani" curry with chicken and basmati rice

The preparation of the Biriyani recipe starts with soaking the basmati rice in water for about 30 minutes. I find that this step is inevitable because it gives the rice the perfect consistency.

While the rice is soaking, heat the oil in a deep skillet. I prefer ghee for its nutty flavors that go very well with this dish.

Once the oil is hot, add the cloves, cardamom pods, cinnamon sticks and cumin and stir for about 1 - 2 minutes until the spices start to crackle. Be careful here, the spices should not burn!

Next, add the diced onions, green chilies and bay leaves and fry until the onions turn golden.

Now add the spice paste, tomatoes, turmeric powder, red chili powder and salt and stir well.

Once the tomatoes are soft, add the chicken and cook until cooked through, about 10 minutes.

Now add the yogurt and garam masala to the biriyani dish and stir again.

Finally, drain the soaked rice and add to the pan. For even cooking, the rice should be completely covered with the sauce. Simmer over low heat for about 20 minutes until the rice has absorbed all the water. Serve the Indian biryani warm.