||Heat ghee and fry cinnamon stick, cardamons and bay leaves for 1 minute.
||Add in chopped shallots, garlic and ginger paste till fragrant. Stir in rice and fry well.
||Add in water and MAGGI Chicken Stock Cube (Healthier Choice, Less Salt) and bring to a boil.
||When rice is 70% cooked, transfer the rice into a tray.
||Layer the rice and chicken into a rice cooker
||Sprinkle chopped mint, coriander and fried shallot on top of rice and cover the rice cooker with
||Continue to cook till rice cooked and chicken is tender.