1: In a pan pour oil and add the chicken legs and fry until golden.
2: In the same pan, add finely chopped onion and fry until golden brown.
3: Add ginger garlic paste, green chillies and cook until the raw flavour disappears.
4: Add finely chopped tomato, kashmiri red chilli powder, salt, and garam masala, and sauté until the tomato is cooked through.
5: Add water and bring it to a boil.
6: Add back the chicken along with curry leaves and cook until the chicken is cooked through and the water evaporates.
7: Turn off the flame and garnish with finely chopped coriander leaves.
8: For the rice, wash and soak the rice for 20 mins.
9: In a pan add ghee along with whole garam masalas, cashew nuts, curry leaves, green chillies and onion, sauté until aromatic.
10: Add the soaked basmati rice, water, and salt.
11: Bring it to a boil then reduce the flame to simmer, cover and cook for 12 mins.
