In a pan, dry roast the whole spices (fennel seeds, carom seeds, cumin seeds and red chillies). Do not add any oil.

Grind the roasted spices to fine dust and rub it on the chicken with some salt and pepper. Let it marinate for about 20 minutes.

In a pan, heat some oil and add bay leaf, cinnamon stick, star anise, garlic and ginger.

Next, add the onions and saute in medium heat till they are golden brown.

Now, add the chicken and fry the chicken on both the sides, till they are slightly brown in color.

Take the chicken out and keep it aside.

In the same pan, put the rice and fry for about 5 minutes . Keep sauteing to avoid the rice from getting burnt.

Add parsley to the rice and saute for another minute.

Finally, add the chicken, salt and pepper to the rice. Also, add enough hot water to boil the rice. Start by pouring water to cover the rice completely, and if required, you can add a little more later. The entire idea is not to add too much water or else, it will become soggy.

In a separate pan, fry the extra thinly sliced onions (about ½ cup) till they are golden brown.

Slice the boiled egg in half.

Garnish your plate with the fried onion and boiled egg.

Serve it hot!