Soak the rice for 30 mins, rinse a few times and drain

Fry the onions in batches till golden brown

Marinate the Chicken with the lime juice, white pepper, cumin, coriander, ginger and garlic paste, salt, yogurt and fried onions preferably overnight if possible

To make the gravy use the same oil the onions were fried in, add the onion and chilli and add the chicken and all the remaining marinade and Kewra water in and cook for 10 - 15 mins covered

Uncover and keep stirring

Make a paste by grinding the melon seeds and cashew nuts together with some water and add it in

Add the yogurt and keep aside

Boil the water and add in the salt, fried onions and mint leaves for flavour

Add the rice and cook it till it’s 60 percent done

Remove and drain

In an oven proof dish add the gravy at the bottom and layer with the rice and top with the rest of the fried onions

Cook in a preheated oven at 350 degrees for 20 - 30 mins

Add extra coriander and mint leaves before serving