Simple Mughal Biryani

Basmati rice 500 gram, whole chicken 1 kilo, cleaned and cut into medium pieces.
Garlic paste 3 tsp., ginger paste 2 tsp., turmeric powder 1/2 tsp., chicken masala 1 tbsp.,
salt to taste. Marinate the chicken pieces with the above ingredients and refrigerate for three hours.
Bay leaves 3, cardamom 2, cinnamon stick 2 inch piece, cloves 3, star anise 1, fennel seeds 2 tsp.,
vegetable oil 3 tbsp., onion 2 large chopped, green chilly 5, chopped, mint paste 1 tbsp.,
tomato 3, chopped, salt to taste, ghee 1 tbsp., curry leaf 2 sprigs, chopped cilantro 1 tbsp.
Heat oil in a wok, drop in all spices .When aroma spreads out add onion, sauté till tender, add
green chillies followed by tomato, sauté till cooked, add mint paste and curry leaves
 sauté for 30 seconds, add chicken, combine well allow to half cook, add clean and washed rice,
along with ghee. Adjust required water to cook the rice and chicken. Adjust salt.
Combine well, transfer into a serving bowl and garnish with cilantro.
Serve with salad and pickle.