Instructions

1. Marinate the chicken with turmeric powder, coriander powder, cumin powder, garam masala, salt, chilli powder, ginger garlic paste, lime juice, yogurt, coriander leaves and mint leaves for 2 hrs.
2. Cook the basmati rice with sufficient salt until it is 80% cooked in water. Drain this water out and set the rice aside.
3. Take deep bottomed vessel and put it on a low flame. Add oil to the vessel.
4. When the oil gets hot, add the whole garam masala. Add the marinated chicken to it.
5. Remove from the flame and add a layer of rice (half of it) to it. Top it with half of fried onions, mint and coriander leaves.
6. Add another layer of rice and top it with the rest of the fried onions.
7. Put a pan on low flame and place the vessel with chicken and rice layered together on this pan.
8. Cover the vessel with aluminium foil and place a flat lid on it and put something heavy on the lid. The idea is not to let the steam escape. This is very important in order for the chicken to cook.
9. Let the chicken and rice cook for 40 min on low flame indirectly. Switch off the flame after 40 min and let it sit for another 20 min.
10. Serve hot scooping all the layers together with raita.