Chicken Biriani - cooking recipe

Ingredients

10 pieces chicken thighs (bone-in with skin)
2 large onions
1 tomatoes
5 medium chilies
1 cinnamon stick
4 cardamom seeds
6 garlic cloves
3 inches piece gingerroot
4 tablespoons butter
2 tablespoons olive oil or 2 tablespoons coconut oil
1/2 teaspoon ground coriander
1 bay leaf
1 pinch turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1 cup yogurt
3 cups water or 3 cups vegetable stock
2 cups basmati rice
2 teaspoons salt

Preparation

Cut off chili tops and slit 1/2 way.
Puree 2 of the 5 chilis, the ginger, the garlic, and the cardamom seeds.
Break cinnamon stick into 2 pieces.
Clean skin off chicken.
Heat large pan to medium high heat on stovetop.
Add the oil and butter to the pan.
Add onion, cinnamon pieces, garlic cloves, the remaining 3 whole chiles and tomato. Saute for 2 minutes on gentle heat.
Add puree and stir for 1 minute.
Add chicken and the turmeric.
Add the ground cinnamon, cloves and corriander. Add the bay leaf.
Cover over medium heat until the chicken is cooked all the way through.
Add yogurt and cook 7 minutes.
Add water, rice and salt. Cover and turn to low heat. Stir occasionally. Once rice is cooked, take off eat and serve.