Wash rice and soak for 2 hours. To make the chicken stock, take half an onion, coriander leaves, garlic and carrot.
In a pot take 7 cups water. Add all the vegetables and chicken pieces. Bring to a boil on medium heat and reduce heat as soon as it comes to a simmer. Cook for 15-20 minutes. Skim off any foam that comes to the surface.
Remove the chicken and strain the stock with the help of a sieve. Keep the pot on low heat, so that it remains warm. Shred the boiled chicken and keep it aside.
Take a heavy-bottomed pot and add oil. After the oil heats up add the other half of the onion (chopped). Saute for 2 minutes or until it turns translucent.
Add the rice and saute for another 2 minutes. Make sure every grain is coated with the oil. It should become translucent.
Pour lemon juice and allow it to absorb into the rice.
Add 1/2 cup (1 ladle) of the simmering chicken stock. Gently stir it. Once the stock gets absorbed into the rice, add another ladle of the stock. The rice and stock should bubble gently. Continue to add stock until the rice is al dente. It may take around 20-25 minutes. To cook a cup of rice it takes approximately 6 cups of stock.
Add butter, fresh cream and cheese. Gently stir it.
Add salt, pepper and shredded chicken. Give it a quick mix.
Garnish with grated cheese and chopped coriander.