17 - Bring to a boil, then reduce heat, cover and cook rice until almost done.
18 - 7.
19 - Return the chicken to the rice pot on top, cover tightly and steam on low for 10–15 min so flavors meld.
20 - 8.
21 - (Optional) For authentic smoky aroma: heat a small charcoal until red hot, place it on a small foil cup in the centre of the pot, add a tsp of butter/oil on the coal then cover immediately to trap smoke for 5–10 minutes.
22 - Remove coal.
23 - 9.
24 - Garnish with fried onions, chopped coriander and serve with chutney or raita.
