Marinate the chicken using the ingredients mentioned, and refrigerate until use.

Wash and boil the rice until 90% done. Drain and set aside for later use.

Heat ghee in a cooking pot and add Bay leaves, cinnamon, cardamoms, cloves, chopped ginger and garlic. Sauté until aromatic.

Add slice onions and sauté until the onions are soft.

Take out everything and blend in the blender.

In the same pot, add onion paste and the tomato paste (blended tomatoes). Mix and allow to cook until the gravy dries up completely and turns brown in color.

At this stage add marinated chicken and sliced green chili.

Stir fry on high heat until the chicken turns white in color (about 5 minutes).

Add Paprika powder, garam masala, coriander powder and cumin powder. Cook for 1 more minute.

Add 2 cups of water. Cover and allow to cook on medium flame for 20-25 minutes until the chicken is done.

Remove the lid and add salt if needed. Now cook on high until the water has all evaporated.

Now add the boiled rice on the chicken. Spread evenly. Top with fresh coriander and julienne tomatoes.

Dum cook for 10 minutes.

Enjoy!