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Start by blending the marinade ingredients into a paste then pour half of it on the chicken along with the seasoning.
Wash two cups of @canarybasmati and rinse it thoroughly.
Sauté an onion along with the carrot and potato. Season it with the same seasoning.
Once the onions are wilted add the rice along with 3 cups of water. Let it cook on high then once it boils drop it to a simmer and let the rice absorb most of the liquid.
Get a large pot and line it with tinfoil ( place a baking sheet to protect the chicken from the tinfoil).
Place the chicken at the bottom of the pot and stack them tightly. Place some of the chicken marinade on top of it then a layer of rice. The rest of the marinade then the remaining rice.
Cover with a tinfoil layer and wrap it with the bottom layer of tinfoil. Cook it on high for 3-4 minutes. Drop the heat to the lowest possible and cook it for an hour.
Flip. Unwrap and serve it with the reserved marinade and enjoy.