Lingkan Reang
Marinate chicken with salt, lemon, ginger-garlic paste, spices, and curd for 30 minutes.
Heat oil in a handi, fry sliced onions until brown, reserving some for garnish.
Add slit green chillies to the onions, then add the marinated chicken.
Cook on high flame for 2 minutes, then lower heat and cook until chicken is 80% done without adding water.
Once chicken releases oil, add water and bring it to a boil.
Adjust salt, add soaked rice, cook on high until boiling, then cover and cook until rice absorbs the water.
Garnish with fried onions, ghee, kewra water, and saffron.