Instructions

1. Marinate the chicken with the marinade ingredients for at least an hour, preferably overnight in refrigerator.
2. In a deep bottomed vessel, heat oil and add the sliced onions and fry until brown.
3. Add turmeric, ginger garlic paste, garam masala, mint leaves and coriander leaves and fry for couple of minutes.
4. Add the marinated chicken and fry for 3 minutes.
5. Add the basmati rice and mix.
6. Add the water, coconut milk and salt and mix.
7. Cook on very low flame under lid for 45 minutes or until all the water evaporates. Keep checking so as not to burn.
8. Once all the rice and chicken are cooked, switch off the flame and let it rest for 10 minutes before serving.