Boil 4 liters of water, add BK1 (rice), cook for 15 minutes, then strain.

In a pot, heat BK2 (ghee), add BK3 (onion), and sauté until golden brown.

Add BK4 (tomato) and sauté for a few seconds.

Add BK5 (chicken) with 500 ml water and boil for 3 minutes.

Add BK6 (masala + yogurt) and half of BK7 (fried onion); cook until dry.

Add the boiled rice, mix well, and garnish with the remaining BK7.