Clean the chicken and place it in a mixing bowl. Sprinkle with ½ teaspoon turmeric powder, crystal salt, and red chilli powder.

Season with coriander, cumin, garam masala, and crushed black pepper powder.

Stir in kasuri methi, 1 tablespoon ginger garlic paste, lemon juice, and 1 bowl thinly sliced onions.

Continue to add coriander leaves, four half-cut green chiles, mint leaves, and curry leaves.

Combine all of the ingredients, then drizzle with a little oil to allow the chicken to absorb the flavours of the spices. Allow for 30 minutes of marinating.

Meanwhile, clean the basmati rice and add 4 glasses of water. Allow 30 minutes to soak.

Once the chicken has been marinated, place it in a pan and cook for 10-15 minutes, covered, until the pieces are dry. Mix in the dry coconut powder thoroughly.

Note: We must check the pieces every 5 minutes to ensure that the bottom does not burn.

On the other side, place a large vessel with a little oil and a spoon of ghee.

Stir in the bay leaves, cinnamon sticks, Marati moggu, cloves, stone flower, green cardamom, black pepper corns, star anise, and sayajeera.

Add the onions, remaining green chiles (adjust the spiciness), ginger garlic paste, and sauté for a few minutes.

Add 1 cup coriander leaves and 1 cup mint leaves, cook for a few minutes, then add soaked rice, discarding the water (keep aside).

Sprinkle salt over the rice and stir it for a few minutes. When the rice begins to change colour, add 3-4 glasses of soaked water and cook for a few minutes.

Once the rice begins to bubble, cover and cook for 10 minutes.

Rice should be cooked with as little moisture as possible. At this point, scatter cooked chicken pieces over the rice and garnish with coriander leaves. Cook for 5-10 minutes on low heat with the lid closed.