While the chicken is cooking, melt the ghee in a medium sauce pot over medium heat. Add the cloves, bay leaves, cardamom pods, star anise, cinnamon stock and green chili pepper. Cook about 1. minutes, stirring frequently.
1 tablespoon ghee, 10-12 whole cloves, 4 bay leaves, 8 cardamom pods, 2 star anise, 1 cinnamon stick, 1 green chili pepper
Add the rice and stir to coat in the ghee and spices.
1 1/2 cups rice
Stir in the chicken stock and raise the heat to bring to a boil. Once boiling, lower the heat to a simmer and cook about 5 minutes. The rice will only be par-cooked at this point.
3 cups chicken stock
Drain the excess liquid out of the rice into a measuring cup or bowl. You should have about 1 cup of liquid, but can add extra chicken stock, if needed.
Spread half of the rice into the bottom of the Dutch oven or stock pot. Set aside the second half.
Top the bottom layer of rice with the chicken, then the onions. Sprinkle on the cilantro and mint.
1/4 cup cilantro, 1/4 cup mint leaves
Evenly cover everything with the second half of the rice. Pour the reserved liquid from the rice over the top and cover with a lid.
Return the Dutch oven or stock pot to the stove top with the heat set on medium. Cook, covered for 20 minutes, then turn off the heat and allow the biryani to continue to steam inside the covered pot for another 20 minutes. Serve by scooping straight down into the pot and lifting up to get some of each layer.
Pair with cucumber raita, mango chutney or the condiments of your choice.