Ingredients

• 4 cup - basmati rice
• 6 cup - water
• 2 cup - coconut milk
• 1 tsp - ghee
• Salt to taste
• 1 kg - skinless chicken
• 4 tbsp - oil
• 2 cup - curd
• 1 tsp - ginger - garlic paste
• 1 - star anise
• 1/2 tsp - fennel
• 1 stick - cinnamon
• 4 - cardamom
• 8 - cloves
• 4 - bay leaves
• 1 - big onion
• 1 tsp - red chilli powder
• 1 bunch - coriander leaves
• Salt to taste

How to Make Coconut Chicken Biryani

• Wash chicken, marinate it with curd, ginger garlic paste, salt, red chilli powder and set aside.
• Now heat oil in a pan. When oil is moderate hot, add fennel, cloves, cinnamon, cardamoms, bay leaves, star anise and let them crackle.
• Now add the chicken and cook till the chicken is tender and the curd is reduced to a thick consistency. Add coriander leaves and cook.
• Meanwhile, wash basmati rice, add water, coconut milk, ghee, salt and cook till done.
• Cut the onions into long strips and deep-fry them until golden brown.
• In a deep pan, lay 1 layer of rice on the bottom and top it with chicken and fried onions. Repeat layers.
• Now cover the vessel, seal it with foil and let it set on a low flame for 15 mins.
• Serve hot.