Instructions

1. In a large bowl soak the rice for 30 mins. Drain and keep aside.
2. In the meantime season the chicken with salt and black pepper powder and let it marinate for 15 -20  mins.
3. Heat 2 tbsp oil in a pan. When hot, sear the chicken pieces over high heat for 3-4 mins. Take off and keep them aside.
4. Lower the heat to a medium and add 1-2 tbsp more oil.   Add the bay leaves, green cardamom, cinnamon stick (broken into half), whole black peppercorns, cumin seeds.
5. Once they start to splutter, add 1 large onion and the finely chopped green chillies. Saute for a bit before adding the crushed and coarsely chopped garlic and coarsely grated ginger.
6. Stir till onions turn translucent. Next add the potatoes and carrots. You may add 1 tbsp more of the oil,  if required out here as well. Saute for 3-4 minutes.
7. Transfer the rice, salt to taste and mix all the ingredients well together.
8. Pour 4 cups of hot water and allow to cook over medium-low heat for 15 minutes before adding in the chicken pieces.
9. Continue to cook till the rice is overdone, mushy and soft. You will most probably require to add more warm water if the rice starts to stick to the bottom of the pan.
10. At the very add the lemon juice and butter. Give it a good stir. Switch off the flame and cover. Serve hot.