Ingredients:

• 400g boneless chicken, cubed
• 125g Ghee
• 5g Garam Masala powder
• 60g ginger-garlic paste
• 150g Yoghurt
• 3g white pepper powder
• Salt to taste
• 10g ginger, julienned
• 8 green chillies, slit lengthwise
• 15g browned Onions
• 400g basmati rice, washed and soaked for 20 minutes
• 1g cardamom-mace powder
• 70 ml Cream
• 5g Mint leaves, chopped
• Atta dough for sealing the lid
• 2 eggs, hard boiled, shelled and sliced
• For the bouquet garni:
• 5g sandalwood powder, 5g mace, 8 cardamoms, 5g kebab chini powder, 5 cm Cinnamon

Method:

1. Heat ghee in a pan and season with the whole garam masala, and ginger-garlic paste and saute for a minute.
2. Add the chicken and saute for three minutes.
3. Add curd, pepper powder, salt, ginger juliennes, green chillies and brown onions.
4. Fry well and cook till the chicken is cooked.
5. Bring plenty of water to a boil with the bouquet garni and salt. Add rice and cook till three-fourths done.
6. Remove the bouquet garni and drain the water. Put the pan with the chicken on low heat.
7. Sprinkle cardamom-mace powder, cream and mint leaves over it.
8. Arrange the egg slices over it.
9. Cover with a layer of rice.
10. Sprinkle saffron milk.
11. Cover the rice with moist cloth or butter paper and seal the vessel with atta dough.
12. Put the sealed pan on low fire or in a pre-heated oven or on a hot plate with live charcoal on for 10 to 15 minutes. Serve hot.