1Wash & drain the rice. Clean, wash, & drain the chicken pieces.
2Marinate the chicken pieces with half of the ginger-garlic paste, turmeric powder, red chili powder, 1/2 tsp of ghee, & salt.
3Leave it aside for 30 mins.
4Heat oil in a pan. Add the marinated chicken pieces and fry until they turn golden brown and are 3/4th cooked. Drain them on a paper towel and keep aside. In the same pan, add more oil if needed. Add the sliced onions and saute until translucent.
5Add the chopped green chilies & ginger-garlic paste. Saute until the raw smell disappears. Add the chopped tomatoes and cook until soft and mushy.
6Add the remaining spice powders and fry until the oil starts to separate.
7Add the half cooked chicken pieces along with the curd and fry for few more minutes until the masala gets coated well with the chicken.
8Pour 1/2 cup of the coconut milk and about 1/2 cup of water & salt. Mix well. Cover with a lid and cook on medium flame for 5-6 mins. Open the lid and cook until done & the gravy thickens.
9Remove from flame and keep aside.
10In a heavy bottomed vessel, melt ghee. Add the whole spices – bay leaves, cardamom, cinnamon, star anise, & cloves and fry until a nice aroma arises. Add the drained rice and fry for 3-4 mins. Add 2 cups of water along with 1.5 cups of coconut milk.
11Cook until the water has completely evaporated & the rice is cooked.
12In a biryani pot/oven proof dish, generously spread butter. Spread the layer of the chicken gravy followed by rice. Sprinkle ghee & roasted coconut flakes on top of the rice.
13Garnish with coriander leaves. Cover with a lid and bake in a preheated oven for 10-15 mins. Remove from oven and serve hot with raita & pickle of your choice.