Ingredients:

• 800 g – Chicken
• 450 g – basmati Rice
• 150 g – Ghee
• salt
• 500 g – Yoghurt
• 2/3rd cup – Onions
• 1/3rd cup – Mint
• 1/3rd cup – coriander
• 2 tsp – Black cumin seeds
• 4 tsp – Ginger
• 4 tsp – Garlic paste
• 2 tsp – Red Chilli powder
• 2 tbsp – Lemon juice
• 1 tsp – Saffron
• 2 tbsp – Milk
• For Whole Garam Masala:
• 6 – green Cardamoms
• 2 – black Cardamoms
• 6 Cloves – Garlic
• 2 sticks – Cinnamon (1-inch)
• 2 – Bay Leaves
• a pinch – Mace

Method:

1. Cut the chicken into 8 pieces. Soak the rice in a pan for 30 mins.
2. Drain, replenish with fresh water, add salt and half each of the whole garam masala and black cumin.
3. Bring to a boil and cook until rice is almost done. Drain afterwards.
4. Peel, wash, and slice onions. Clean, wash and chop mint and coriander.
5. Then whisk the yoghurt in a bowl and divide into 2 equal portions.
6. Dissolve saffron in warm milk.
7. Add one portion of the yoghurt and mix well. Then pre-heat oven to 370F.
8. Heat ghee in a pan, add the remaining whole garam masala and black cumin, saute over medium heat until cumin begins to crackle.
9. Add onions and saute until golden brown.
10. Then add ginger paste, garlic paste and red chilli powder, stir for 15 seconds, add chicken and fry for 2 mins.
11. Add the portion of the plain yoghurt, stir, add water (approx. 1/2 cup + 4 tsp), bring to a boil, then simmer until chicken is three fourths cooked.
12. Sprinkle lemon juice, adjust the seasoning.
13. In the pan with the semi cooked chicken, sprinkle half each of the saffron-yogurt, mint and coriander.
14. Then spread half the rice over the chicken.
15. Sprinkle the remaining saffron-yogurt, mint and coriander, spread the remaining rice.
16. Place a moist cloth on top, cover with a lid and seal with dough.
17. Put the sealed pan on pressure in the pre-heated oven for 15-20 mins.
18. Break the seal, shift the rice from one side (just enough to remove the chicken), make a bed of chicken in a rice dish, spread the rice on top and serve.