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Wash and drain the rice three times
Soak the rice in water while preparing other ingredients
Heat ghee and olive oil in a pan
Add whole spices and cook for 30 seconds
Add blended tomatoes, garlic and ginger paste
Add green chilies and cook off the spices
Optional: Marinate chicken with yogurt, salt, turmeric, paprika, coriander powder, cumin powder, methi leaves, tomato purée and vegetable oil for at least an hour
Add chicken and salt to the pan
Cook with lid on for 10 minutes
Cook on low heat for 20-25 minutes until oil separates
Add two cups of boiling water to the chicken
Bring to heat, drain and add soaked rice
Stir and cook on high heat until water evaporates
Cover with foil, cloth and lid, fold cloth on top of lid
Cook on low heat for 20 minutes
Turn heat off and let rest for 20 minutes
Optional: Prepare crispy fried onions by slicing onions, coating in olive oil, and air frying for 6-7 minutes
Fluff the rice and serve topped with crispy onions and fresh coriander