Note 1: If you don't have chicken broth just dissolve a chicken stock cube in 1 1/2 cups of hot water.
Note 2: Nagi makes this whole dish in an oven proof skillet, so if you have one use that to make it a one skillet pan dish. But I don't have a skillet so I seared the chicken in a non stick frying pan. Then I cleaned the frying pan with a paper towel, fried the onion and added all the rice ingredients and let it come to a simmer. After this I shifted the rice mixture to a 9 inch baking pan, and covered it with foil and baked it according to Nagi's instructions.