Whole chicken 1, cut into desirable pieces.
Yogurt 1 cup, biryani masala 1 tbsp., salt to taste, marinate the chicken pieces with the ingredients and refrigerate overnight.
Whole spices, cinnamon 3 inch, cloves 3, green cardamom 2, star anise 1, bay leaves 5, pepper corns 1 tsp.,
Onion 3, garlic cloves 10, ginger 3 inch piece, all three thinly sliced.
Coconut oil 50 ml., salt to taste, basmati rice 2 cups, washed and drained, chopped cilantro 2 tbsp.
Heat oil in a wok, drop in whole spices, allow the aroma spread out, drop in onion, garlic and ginger, sauté till tender, add chicken, combine well and allow to cook. When half cooked, add rice, combine and sauté for 5 minutes. Add 4 glass of hot water, adjust salt and cook in low flame. When rice is cooked, add chopped cilantro , mix well and ready to serve with other side dishes.