Ingredients:
Chicken - 1 (about 900 gms), cut into 16 pieces
Ghee or Oil - 1/4 cup
Onions - 2, large, finely sliced
Tomato - 1, large, finely sliced
Celery Leaves - 1/2 cup, chopped
Celery Stalks - 1/2 cup, chopped
Potato - 1, large, diced
Rice - 1 cup
Salt - 1/2 tsp

For the Marinade:
White Vinegar - 1 tblsp
Salt - 1 tsp
Black Pepper Powder - 2 tsp

Method:
1. Wash chicken and set aside to drain.
2. Combine marinade ingredients and rub them into chicken.
3. Set aside to marinate for an hour.
4. Heat ghee or oil in a heavy based pan over moderate heat.
5. Add onions, tomato, celery leaves and stalks.
6. Stir till onions turns translucent.
7. Add chicken with its marinade and mix well.
8. Cover pan and cook over moderate heat for 10 to 15 minutes till water released from chicken is almost absorbed.
9. Mix in potato, cover pan and cook for 5 minutes.
10. Drain rice and add to pan.
11. Stir till translucent.
12. Mix in salt and 2 cups of water.
13. Cook rice for 10 to 15 minutes till water is absorbed and rice is tender.
14. Stir lightly and serve hot.