Directions

1To marinate the chicken–

2(Since this is a non-veg recipe, make sure you use separate kitchen utensils, cutting boards and knives)

3Cut the chicken into large chunks, skin on

4Cut the onion into thin slices and deep fry in oil over low to medium heat until the onion is caramelized and turns crisp golden brown

5Mix half of the fried onion, coriander and mint leaves with the rest of the ingredients for the marinade

6Store the marinated chicken in the refrigerator overnight

7To cook the rice –

8Soak the basmati rice in water for 45 minutes and drain

9Bring the water to a boil and add some salt

10Add the basmati rice

11Cook over medium to high heat for three minutes and keep stirring occasionally

12Remove the rice when the rice grain can be broken into 2-3 parts and drain

13Time to assemble –

14Place the marinated chicken in a heavy bottom pot

15Spread half of the rice on it

16Spread half of the remaining fried onions, coriander and mint leaves on the rice

17Layer the remaining rice on the fried onion, coriander, and mint leaves

18Add some ghee at this stage

19Close the lid and seal with some dough or use a damp kitchen towel to seal the lid

20Cook over low heat for about 20 minutes

21Place a saucepan under the pot and cook the rice over very low heat for another 30 minutes

22Remove the lid and the dough

23Garnish with more coriander, mint leaves, fried onions and cashew nuts and serve with freshly prepared raita!