Heat enough oil in a heavy based broad pan or kadahi as will take in the onions comfortably (the onions should be covered with the oil) and fry the onions in it till brown and crisp.

Strain the onions and the oil into a strainer, and keep aside.

Marinate the chicken in the garlic and ginger paste, dhania, haldi, chilli powder, garam masala, yogurt and the salt, for 3-4 hours at least.

'Almost' cook the rice in water to which salt has been added-- Bring water to a boil, add the rice and salt, cook till the rice is almost cooked (takes about 8 minutes). Drain the rice and keep aside.

Heat 1/2 cup of the remainder of the oil in a large heavy based pan with a lid and add the chicken to it, spreading it to form a layer.

Over the chicken, make a layer of half each of the rice, onions and coriander leaves.

Repeat the same layers a second time and cover the pan, sealing it with some dough.

Let it cook on high heat for 10 minutes, then place on a tawa and leave on low heat to cook for about an hour.

Break the seal and serve either in the same pan or transfer on to a serving dish.