For chicken stock: Add water, chicken, onion, pepper corn, cloves, coriander seeds, and a whole red chili into a pot. Give it a stir and cook on medium flame until the chicken is tender.
While the stock is boiling, remove the scum with a spoon.
Heat clarified butter in a medium pot and sauté the onions.
Add anise seeds, cumin seeds, cinnamon stick, cardamom, black cardamom, cooked chicken and mix well. Save the stock for later.
Add ginger garlic paste, mix well.
Add green chilies and stock along with salt to taste. Give it a boil.
Once boiled on a high flame, add rice to the stock along with medium-sized green chilies. Once ¾ of the water has evaporated, add yellow food coloring, garnish with coriander leaves, cover the lid and steam for about 10-15 minutes.
Enjoy! Please give us your feedback in the comments below.