Indian Chicken Biryani

Heat Cooking Oil (3/4 cup) over medium high heat in a large pan and add the Whole Cloves (4), Cinnamon Sticks (2), Whole Cardamom Pods (4) and fry for thirty seconds. Add Red Onions (1 1/2) and cook till golden brown, ten to fifteen minutes.

Add Ginger Garlic Paste (2 Tbsp) and saute for another thirty seconds. Add the Chili Powder (2 tsp), Ground Coriander (2 tsp), Plum Tomatoes (4), Whole Chickens (2 lb), Salt (to taste), Green Chili Peppers (2) and Plain Yogurt (1 cup). Cook till chicken is done, for 20 to 25 minutes, stir occasionally. Reserve a tablespoon of the oil that's on the surface. Mix in the Fresh Cilantro (to taste) turn off the heat and set aside while you get the rice ready.

Boil sufficient water in a large pan to cook the rice. Add Salt (to taste) and a little oil to the water. Add Basmati Rice (2 2/3 cups) to the boiling water. Cook rice to seventy percent, around five minutes after the water starts to boil again. Drain out the excess water immediately.

Add rice to the chicken. Do not mix. Add a tablespoon of the reserved oil on top of the rice. Cover with a lid and cook on low for fifteen minutes. Mix the rice and gravy gently before serving. Serve hot.