Heat oil in a heavy bottom pan and add the Shahjeera & Bay leaves.
Once it splutters, add the sliced onions and fry on medium heat for 7-8 mins till the onion starts becoming brown.
Add the sliced tomato and a pinch of salt and fry on medium to low heat for 3-4 mins till soft.
Now add the marinated chicken and fry on high heat for 4-5 mins.
Add the green masala paste, coriander powder and Garam masala powder
Fry on medium heat for 4-5 mins by adding a splash of water.
Add the mint leaves and continue to fry it for another 3 mins on low heat.
Add the soaked & drained rice and mix & fry for around 2 mins.
Now add 3 cups water (or 4 cups/double the water based on the type of rice used).
Give a mix and add 1.25 tsp salt. Bring it to boil, cover & cook on low heat for 15-20 mins giving a mix once after 5 mins.
Sprinkle the fried onions on top and allow to rest for 30 mins before serving.