Directions

1. Combine all the marinade ingredients in a bowl, and whisk thoroughly.

2. Add the chicken in, coat well, and set aside.

3. Wash the rice and then soak in water for 15 minutes. Drain and set aside.

4. Heat the olive oil in a large saucepan. Add onions, and fry them on medium-high flame until golden brown, caramelised. Drain and set aside.

5. At this point, before adding in the chicken, you can add more oil into the saucepan if required.

6. Place the marinated chicken in the saucepan and fry both sides until golden brown – the chicken getting fully cooked is not a necessity at this stage.

7. Add in tomatoes, whole spices, loomi, and half the fried onions. Sprinkle salt and pepper atop, and toss up the mixture to coat the chicken.

8. Allow to cook for 5 minutes.

9. Add in water and stock cubes, close the saucepan lid, and allow the mixture to come to a boil. Adjust seasoning if needed, and allow the chicken to cook to about 70%.

10. Add the rice into the boiling mixture and stir gently.

11. Reduce the flame to low and cook until the rice absorbs most of the liquid.

12. Add in coriander leaves, ghee, and the remaining fried onions. Cover the lid with a kitchen towel and keep tightly closed for 10 minutes. Alternatively, you can cover up the pan with aluminum foil and close the lid.

13. Switch off the flame and leave the rice undisturbed for 10 minutes.

14. Open the lid, mix everything well, and serve hot!