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Mix all the chicken ingredients together and let them sit for at least 30 minutes or overnight in the fridge.
Wash and soak the rice for 20 minutes.
Bring the water to a boil with the salt and whole spices.
Add the rice and cook until it’s about 70–80% done (about 6–7 minutes).
Drain and set aside. When you set the rice aside, cover it with a lid.
Heat the oil and 2 tbsp ghee.
Fry the onions until light golden. Keep an eye on the onions as they darken fast!
Remove half the onions for topping.
Add the marinated chicken and cook for 10–12 minutes, until the chicken is nearly cooked and the sauce has thickened.
Spread the rice evenly in the pot.
Top it with the chicken
Spread rice on top again, and add the last layer of chicken
Sprinkle the reserved onions, cilantro, and mint
Drizzle extra ghee on top
Cover tightly.
Cook on very low heat for 15 minutes.
Let it rest for 10 minutes before fluffing gently.