1Method: Clean and wash the cut chicken pieces. Marinate the chicken with turmeric powder, chili powder, salt, and curd.

2Keep it aside for at least 30 mins.

3Melt butter in a pan. Roast the rice on medium flame for a min and keep it aside.

4Heat oil in a claypot.

5Add the whole spices and saute until the aroma arises.

6Add the sliced onions and saute until golden brown.

7Add the chopped green chilies and ginger-garlic paste. Saute until the raw smell goes off.

8Add the tomatoes and saute until they are soft and mushy. Add the spice powders-red chili powder, garam masala powder, fennel powder, & coriander powder. Allow it to fry for 2-3 mins until the oil starts to separate. Add the marinated chicken and mix well.

9Cover the pot with a lid and cook for 5-10 minutes on medium flame. Add one cup of water and allow the gravy to boil. When the chicken is almost 90% cooked, add the roasted rice and mix well.

10Add 3 more cups of water and mix well until the rice is well combined with the chicken masala.

11Cover the pot and cook on medium flame for 10-15 mins.

12 Once the water has almost dried up and the rice is cooked, add the chopped mint and coriander leaves and mix well. Switch off the stove.

13Sprinkle some melted ghee over the rice and leave it aside for another 10 mins.

14Fluff the rice with a fork and transfer to a serving plate.

15Serve hot with raita and pickle.