Wash the chicken and squeeze out the water. Marinate it in 1 tbsp Vinegar

Wash the long grained rice carefully (so as to not break the grains) and soak in water for 30 min.

Dry Grind 2 tbsp whole pepper corns

Finely chop 3 onions

Peel 2 potatoes and cut them into halves. Cut the halves into thick slices. Soak in water.

Heat 4 tbsp ghee + 4 tbsp oil in a pressure cooker (preferably a pressure pan). Add 2 bay leaf + 2 inch Cinnamon + 8 green cardamom + 6 Cloves. Stir and fry for 30 seconds

Add 2 tbsp Ginger Garlic paste to the oil and fry for 30 seconds (if you are using store bought paste i.e. not home made, add it with the onions and not direct to oil)

Add the chopped onion and fry on low flame for 30 min until onions are brown. Stir occasionally.

Add half tsp turmeric powder and stir.

Remove the stalks from 8 dry red chillies, break them into half and add to the onion.

Remove the potatoes from the water and add them to the onion. Fry for 5 min.

Add the pepper powder and mix.

Add the chicken + 2 cups water + Salt and mix well

Pressure cook for 5 min after the first whistle. Let the pressure come down naturally. Chicken is ready. Now for the rice.

Grate half a coconut.

Finely slice half an onion

Keep 6 cups of water in a vessel and put it on the heat. You will add this later to the rice. In the meantime prepare the rice.

Heat 1 tbsp Ghee in the vessel you intend to cook the rice in.

Add 1 tsp jeera and fry for 30 seconds

Add 2 bay leaves + 1 inch Cinnamon + 3 green cardamom + 3 Cloves to the Ghee and fry for 30 seconds.

Add the onion and fry on medium flame for a few minutes until the onion starts to brown.

Add the rice and stir so that the grains are coated with the ghee.

Add the 6 cups of boiling water that you had kept to heat earlier.

Add 1/2 tsp turmeric and mix

Add half grated coconut

Add salt and cover

When the water in the rice has almost dried, lift the lid and place an absorbent cloth over the vessel. Place the cover on top of it and continue to cook. The cloth will help to each grain of rice to be separate and perfectly cooked.