Ingredients:

• 2 cups – basmati rice, soaked in water for 30 mins
• 1 tbsp – Ghee
• 1 tbsp – Lemon juice
• For Bouquet Garni:
• 1 kg – chicken, cut into pieces
• 10 black pepper Corns
• 2.5 stick – Cinnamon
• 3 brown Cardamoms
• 8 Cloves
• 4 Bay Leaves
• a generous pinch of Mace
• 1 tsp – Caraway seeds (shahi jeera)
• 2 – large onions, chopped
• 3 tbsp – ginger-garlic paste
• 3 green chillies, chopped
• 6 red chillies, whole
• 1.5 tsp – Turmeric powder
• 1.5 tsp – Garam Masala powder
• 400 ml – yogurt
• 1 tsp – saffron, dissolved in 4 tbsp – water
• 1.5 cup – mint, chopped
• 1.5 cup – Ghee
• salt to taste
• 2 tbsp – kewra water
• 1.5 tbsp – Lemon juice

Method:

1. Tie all the ingredients for the bouquet garni in a thin muslin cloth.
2. Cook the rice in water along with the bouquet garni and lemon juice till the rice is 90% done.
3. Drain and keep aside.
4. Discard the bouquet garni.
5. To Make Chicken:
6. Soak the red chillies in hot water for 30 mins.
7. Make a paste, adding a little water if necessary.
8. Heat ghee in a heavy bottomed wok.
9. Add the cumin seeds and when it starts spluttering, add the onions.
10. Saute till pink.
11. Add the ginger-garlic paste and green chillies.
12. Saute for a minute.
13. Add the chilli paste and turmeric powder.
14. Stir for 30 seconds and add the chicken pieces.
15. Fry on high heat till the colour of the chicken pieces changes from white to light brown.
16. Add half the yoghurt and salt and keep on cooking till the oil separates.
17. Add 1.5 cup water and cook till the chicken is done. Add lemon juice and garam masala and mix.
18. For Assembly:
19. In a large pan, smear oil on all sides and the bottom.
20. Place half the chicken on the base, then sprinkle half the balance yogurt on top layer with half the rice and half the mint.
21. Repeat.
22. Sprinkle kewra water and saffron.
23. Place the pan on top of a griddle and cook on low heat for 12-15 mins.