Wash the pressed rice under running water and set aside.
Heat a piece of coal on direct flame.
Take chicken pieces in a bowl. Add cumin powder, coriander powder, salt, ¼ teaspoon turmeric powder and potatoes, mix and set aside to marinate for 10-15 minutes.
Heat 3 tablespoons oil in a non-stick pan. Add marinated chicken mixture and cook on high heat for 5-6 minutes. Reduce heat, cover and cook for 3-4 minutes.
Transfer the cooked chicken mixture into a bowl. Place a steel katori in the centre and put the hot piece of coal in it. Pour some ghee on it and cover the bowl immediately. Set aside for 2-3 minutes.
Blend together garlic, green chillies, ginger, coconut, chilli powder and garam masala powder to a coarse paste with very little water.
Heat remaining oil in another non-stick pan. Add onions and sauté till golden brown.
Add the coconut paste, mix and sauté till oil separates. Add remaining turmeric powder, mix and sauté for a few seconds.
Add smoked chicken mixture and pressed rice and mix well. Adjust the seasoning and sprinkle some water.Cover and cook on low heat for 2-3 minutes.
Garnish with coriander leaves and serve hot.