Step 2

Rinse and soak the basmati rice for 20–30 minutes, then drain.

Step 3

Heat the ghee or oil in a large pot. Fry the chopped onion until golden. Add the minced garlic and green chillies and fry for 1–2 minutes.

Step 4

Add the whole spices (cardamom, cloves, cinnamon, bay leaves) and ground spices (coriander, black pepper). Stir until fragrant.

Step 5

Add the chicken pieces and brown lightly. Add enough water or chicken stock to cover, then simmer until the chicken is nearly cooked through, about 20 minutes.

Step 6

Remove the chicken. Measure the remaining liquid — for 2 cups of rice you want about 4 cups, so top up with water if short. Add the soaked rice, bring to a boil, then reduce the heat, cover, and cook until the rice is almost done, about 10 minutes.

Step 7

Return the chicken pieces to the pot, placing them on top of the rice. Cover tightly and steam on the lowest heat for 10–15 minutes so the flavors meld.

Step 8

Optional smoky step: heat a small piece of charcoal until red hot. Place it in a small foil cup in the centre of the pot. Add a teaspoon of butter or oil onto the coal, then immediately cover the pot to trap the smoke for 5–10 minutes. Remove the coal before serving.

Step 9

Garnish with fried onions and chopped coriander. Serve with chutney or raita.