Wash and drain the chicken, set aside.

Wash and soak the rice for 30 minutes. Drain and set aside.

In a saucepan, heat oil. Sauté onion with chillies and a pinch of salt till wilted.

Add ginger and garlic and sauté till raw smell is gone.

Add tomatoes and cook till mashed.

Add the spice powders from coriander to fennel and cook for a couple of minutes.

Add the chicken and give a good stir. Sprinkle in the garam masala powder.

Cook on low flame till it releases stock and is 80% done.

Meanwhile, in a bigger pan, heat ghee. Briefly fry the whole masalas. Add the drained rice and sauté till crisp.

Add the water with salt and cook on low flame till the water is absorbed by the rice.

Add the rice into the cooking chicken and stock and mix well. Cook on closed lid on the lowest flame for another 15 minutes or till completely cooked.

Serve hot garnished with coriander leaves.