Parboil your rice till al dente and set aside. You can also simultaneously cook and fry your chicken. I fried mine straight up without boiling though because they’re really soft and it helps retain all the juice

Break your coconut and pry out the meat from the shell then cut into small small pieces. Empty these small chunks into a blender and add enough water before you blend.

After blending the coconut, (I used quite a lot of water though) drain the contents through a sieve so that only the milk is retained in the pot. Do this till you’re satisfied with the milk level after which you can throw away the chaff.

Boil the coconut milk on heat, add your chicken stock and leave to boil till you see bubbles on the surface. Add your parboiled rice at this point and cover with an airtight lid so that the rice boils in it's own steam.

After frying all your chopped veggies and minced meat, (taste for spice and seasoning, add a little if it's not enough) add this mixture into your pot of rice (At this point, your rice should be almost done) and stir. Cover and leave to steam on low heat for a little while. After you’re satisfied that it’s okay, turn off the heat. Voila