Add rice bag (CE1) to boiling water and cook for 14 minutes.

Heat a pot and add CE2 (Oil pack); sauté for 30 seconds.

Add CE3 (Onions) and cook for 4–5 minutes until golden.

Add CE4 (Chicken) and sauté for 2 minutes.

Add CE5 (Tomato Purée, Seasoning) and CE6 (Curd) with 50 ml water; mix well and cook for 5–6 minutes until masala thickens.

Add boiled rice, mix, cover, and cook on low heat for 1 minute. Garnish with CR7 (Fresh Mint and Coriander) and serve hot.