Rinse the soaked basmati rice for 2 to 3 times and take it into a bowl that comes with an electric rice cooker.
Turn off the flame when the chicken pieces are done. Make a space in the center of the pan and place burnt charcoal pouring a little oil on it.
Take a heavy bottomed vessel and pour oil.
Add green chilies, thinly sliced onions, salt and sauté until the onions turn light brown.
Cook on a slow flame until the oil separates. Then take out half of the gravy along with the pieces and keep aside.
Cover the vessel with a damp cloth or an aluminum foil and place the lid.