Method

To marinate the chicken–
(Since this is a non-veg recipe, make sure you use separate kitchen utensils, cutting boards and knives)
• Cut the chicken into large chunks, skin on
• Cut 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
• Mix half of the fried onion, coriander and mint leaves with the rest of the ingredients for the marinade
• Store the marinated chicken in the refrigerator overnight
To cook the rice –
• Soak the basmati rice in water for 45 minutes and drain
• Bring the water to a boil and add some salt
• Add the basmati rice
• Cook over medium to high heat for three minutes and keep stirring occasionally
• Remove the rice when the rice grain can be broken into 2-3 parts and drain
Time to assemble –
• Place the marinated chicken in a heavy bottom pot
• Spread half of the rice on it
• Spread half of the remaining fried onions, coriander and mint leaves on the rice
• Layer the remaining rice on the fried onion, coriander, and mint leaves
• Add some ghee at this stage
• Close the lid and seal with some dough or use a damp kitchen towel to seal the lid
• Cook over low heat for about 20 minutes
• Place a saucepan under the pot and cook the rice over very low heat for another 30 minutes
• Remove the lid and the dough
• Garnish with more coriander, mint leaves, fried onions and cashew nuts and serve with freshly prepared raita!