Heat clarified butter in a pot and fry the onions, chicken, and ginger garlic paste.
Put fennel seeds and coriander powder in a muslin pouch and add to the pot.
When chicken changes colour add hot spices, salt, turmeric powder, green chilies and water.
Fry and remove from flame.
In a separate pot boil rice with aniseed flowers, cumin seeds and salt.
Layer cooked rice on top of chicken in the pot and pour 4 tbsp clarified butter over it.
Cover with a tight lid and steam on very low heat for 15 minutes or until done.
Mix and serve hot.
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