• First wash your rice until the water runs clear, and let it drain while you continue cooking.

  You can cook both dishes together at the same time, or start with the chicken first to make it easier.

Chicken

• Heat your pan on medium high heat. Pour in the oils. Wait for it to heat up. Then add in your onions.
• Fry your onions until golden then add in your whole spices (cinnamon, bay leaf, cardamom, cloves, black pepper pods, and mace).
• Fry for a couple minutes until aromatic then add in the ginger garlic paste.
• Cook for a few minutes, adding in water to keep the onions/pastes from burning if needed. Add in your ground spices (cumin, coriander, garam masala)
• Stir for a few more minutes, adding splashes of water if needed to keep it from burning.
• Then grate in a small dash of nutmeg and add the chicken, salt and sugar.
• Fry the chicken in the gravy for about 6-8 minutes, put the lid on, turn the heat down to medium low, and let it simmer for about 15 minutes.
• Make sure to flip the chicken pieces halfway through so it can brown on both sides. The water that comes out of the chicken should be enough to cook it all the way through. Add a bit of water if it dries out before the chicken is cooked.

Rice

• Heat a large pot on medium high. Wait for it to heat up, then throw in your onions. Fry until golden.
• Add in your whole spices (cinnamon, bay leaf, cardamom, cloves). Fry for a couple minutes until aromatic then add in the ginger garlic paste.
• Cook for a few minutes, adding in water to keep the onions/pastes from burning if needed.
• Once the raw smells are gone, add in your drained rice. Fry in the oil for about 5 minutes until the rice hitting the sides start to sound different.
• Then pour in your water, salt, and sugar.
• Stir, and bring it up to a boil, then turn the heat down to low, and let it simmer with the lid on for about 5 minutes until the water is below the surface of the rice.
• Throw in the green chilis, poke them deep into the rice.
• Cook for another 5 minutes until the rice stops steaming as much and is almost done, then top with the cooked chicken and some ghee.
• Cover and let the flavors come together for 5 minutes. Mix everything together gently (Your rice should be fully cooked and fluffy by now).
• Turn the heat off, and cover and let the flavors settle again for 5 minutes or until you're ready to serve.
• You can prep a side salad while you wait. (I use cucumber, tomatoes, red onions, green chilis, lime, and salt in mine)
• And you're done! Serve hot with lime wedges on the side.