| 1. | In a large bowl, cover rice with water at least 2 cm above rice. Soak for ½ hour. Drain. |
| 2. | Grind into a paste ginger, garlic, green chillies and lemon juice. |
| 3. | In a large bowl, combine ginger paste, curd, turmeric, chilli and coriander powders. Add chicken. Rub curd mixture all over chicken. Cover and marinate for 15 minutes. |
| 4. | Heat oil in Pan for about 2 minutes on medium heat. Add cloves, cardamoms, cinnamon, bay leaves and peppercorns. Stir for a few seconds. Add onion and fry till golden brown (about 5 minutes), stirring occasionally. Add chicken, reserving marinade. Mix. Fry till chicken is browned (about 10 minutes), stirring occasionally. Add marinade and salt. Mix. |
| 5. | Reduce heat to low. Cover. Cook for 10 minutes. Meanwhile, do step 6. |
| 6. | In a separate pan, bring water to boil on high heat. Remove from heat. Cover and keep aside. |
| 7. | Uncover Pan. Increase heat to medium-high. Boil chicken till liquid has evaporated, stirring occasionally (about 5 minutes). Add rice. Reduce heat to medium. Stir fry for 3 minutes. Add boiled water from step 6. Mix. |
| 8. | Reduce heat to very low. Cover. Simmer for 20 minutes, or till rice is cooked and water is absorbed. Serve hot with curd. |