n Prepare the marination by mixing chicken curry cut, yoghurt, salt, turmeric powder, degi mirch, coriander powder, lemon juice, mint leaves & coriander leaves in a bowl & keep refrigerated for an hour.nn Wash & soak basmati rice for an hour.nn n Heat oil & ghee in a lagan, add cardamom & cinnamon. Allow it to crackle.n n Add onions & green chillies, sauté till light golden brown.n n Add ginger-garlic paste, gently sauté. Don’t allow it to burn.n n Add tomatoes gently sauté, cook over a medium flame until tomatoes wilt.n n Add salt, turmeric powder, degi mirch powder & coriander powder. Quick stir, cook on a low flame. Allow the masala to cook.n n Now add the marinated chicken, stir gently. Cook until masala separates from the oil.n n Add mint leaves & coriander leaves, quick stir & cook with a lid covered for 5 mins.n n By now chicken would be cooked to 50% add water & bring it to boil.n n Add drained rice stir gently, season with salt according to taste. Cook uncovered until rice is 50% cooked.n n Now transfer the lagan on a hot tawa, this will avoid burning at the bottom. Cover the lid & cook further until rice is perfectly cooked.nn