Instructions: Grind 2 onions and all the garlic, ginger, chillies, coriander, jeera, dhania, khas-khas, and haldi to a paste.

Heat ghii and fry remaining 2 onions, sliced, and the cloves, cardamom, cinnamon, black pepper, and mint, until onions are slightly brown. Add masala paste and fry a few more minutes. Add the chicken, dahi, tomato, and salt, and cook 15 minutes.

Add coconut milk, bring to a boil, and mix in the rice and lime juice. Cook until done (20-30 minutes).

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