In a bowl, add in chicken pieces, 1 tbsp of turmeric powder, dried chilli powder and chicken curry powder and 1/2 cup yoghurt. Mix well and let the chicken marinate for at least 1 hour or overnight.
Rinse 5 cups Basmati rice and pour into the rice cooker pot. Set aside for later.
In a hot wok, melt and heat up 5 tbsp ghee.
Add in raisins, cashew nuts, 2 cinnamon sticks, 3 star anises, 2 bay leaves, 4 cardamon pods and 2 sliced red onions. Stir fry until aroma are released.
Add in 1 tbsp of minced ginger and minced garlic and 2 chopped pandan leaves.
Mix until well combined then add in 2 chopped tomatoes and 1 packet of biryani spice powder mix. Mix well and stir fry until tomatoes turn soft.
Add in the marinated chicken pieces. Mix well and cook for about 3 minutes.
Then turn off the heat and transfer the chicken mixture into the rice cooker pot filled with the washed rice.
Pour in 5 cups of water and add a pinch of salt. Mix to combine well and add in coriander and mint leaves.
