Clean and trim off any fat from the chicken. Wash and drain it.
Wash rice 3-4 times with water. Soak the rice for at least 30 minutes.
Heat 1 tsp oil in a pan. Stir fry coriander, cumin (1 tsp), and fennels seeds till aromatic but browned. Cool and grind the spices with green chilies coarsely.
Heat oil/ghee in a big pot/cooker. Add remaining cumin seeds and give it a stir. Now add all the whole spices and ginger-garlic paste. Stir constantly to cook the paste till raw flavors disappear and to prevent it from sticking to the bottom of the pot.
Add the onions and stir fry them till they light golden in color.
Add tomato and cook till mushy. Add potatoes and mix again.
Add the chicken and mix it well with the onions.
Add the ground coarse spice paste. Sauté to coat chicken with all the masala. Add dried mint. Mix well.
Add chicken broth to cook rice (according to the rice taken). Bring it to a boil.
Add salt to taste and stir. Now add the rice and mix well.
Cover the pot and cook on low heat till chicken and rice are done.
Remove to serving bowl and sprinkle with chopped coriander and onion barista.
