Step 1

In a large pan, heat 1 tsp of oil and add sliced onions and saute for a minute.

Step 2

Then toss in the chicken and the rest of the ingredients to the man and give it a good mix.

Step 3

Add 4 cups of water and bring it to a boil. Then lower the heat boil for 15-20 minutes. 4 cups of stock will reduce to 3 cups.

Step 4

Now slowly remove the chicken pieces from the stock onto a plate. And strain the stock and keep it aside.

Step 5

Heat ghee in a large thick bottomed pan on medium high heat. Temper it with bay leaves, cardamoms, cinnamon and cloves.

Step 6

Add in the sliced onions and sauté for 5-6 minutes until soft and golden brown.

Step 7

Then add the ginger garlic paste and green chillies. Saute for 1 -2 minutes until the raw smell disappears.

Step 8

Next lower the heat and add the garam masala powder (I used the bengali garam masala, recipe on the blog) and saute.

Step 9

Slowly add in the yogurt along with sugar stirring frequently.

Step 10

Cook for 4-5 minutes on low heat until you see the oil seeping out from the masala.

Step 11

Now add in the chicken pieces and mix it with the masala.

Step 12

Add in the drained rice and mix it well with the chicken and masala and saute for 2 minutes.

Step 13

Now add 3 cups of stock and 1 cup of water to the chicken and rice mixture. Check the seasoning, add salt if required.

Step 14

Cover and cook for 20-25 minutes or until the rice is cooked through. Turn off the gas and keep let it stay covered for 5 to 10 minutes.

Step 15

Garnish with crispy fried onions and serve it hot with beetroot raita or some curry of your choice.