Special Chicken Biryani

Basmati rice 4 cups, ghee 3 tbsp., salt to taste, cardamom 4, cloves 4, bay leaves 4, turmeric powder 1/2 tsp., cook the rice along with ghee, whole spices and salt and keep aside.
Whole chicken 2, (2 to 3 kilo), cut into medium pieces, red chilli powder 1 tbsp., lemon juice 1/2 cup,
salt to taste, garam masala 1 tsp., pepper powder 1 tsp.
Marinate chicken with the powders mixed in lemon juice. Keep for 2 hours and shallow fry the chicken in required coconut oil.
Onion 2, thinly sliced, ginger paste 4 tsp., garlic paste 4 tsp., green chilli 2, silted, chicken biryani
masala 2 tbsp., star anise 4, cinnamon stick 4 inch piece, black pepper corns 1 tbsp., salt to taste,
yogurt 2 cups, chopped cilantro 1/2 cup.
In the balance oil after chicken fry, sauté the whole spices, till fragrant, add onion, ginger, green chilli and garlic, sauté till tender and light brown, add the biryani masala, sauté for 30 seconds, reduce flame, add yogurt, stir quickly, followed by fried chicken, adjust salt, and allow to remain for 10 minutes in low flame. Add cilantro, combine well, biryani masala ready.
In a tray spread a thin layer of rice, a thick layer of chicken masala and complete layering.
Serve from a side to get two layers of rice and two layers of chicken. This special biryani is rich in protein than in carbohydrates. Serve with lime pickle.