PREPARATION

1. In a mixing bowl add 600 grams chicken, 300 grams yogurt, 2 teaspoons ginger garlic paste, 1 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon turmeric, 1 teaspoon chicken masala, 1 teaspoon red chili, 1 teaspoon cumin, 3 cloves, 1 teaspoon lemon juice and mix well to combine. Marinate 2 hours.
2. Heat 1 tablespoon oil in a heavy skillet, add 1 teaspoon cumin, 2 bay leaf, 5 cloves, 1 teaspoon black peppercorn, 2 black cardamom, 5-6 green cardamom, 1-2 inch cinnamon and stir.
3. Add 500 grams soaked rice, 1 teaspoon salt, 1.5 litre water and stir well. 
4. Cook for 10 - 15 minutes.
5. Heat 3 tablespoons oil in a heavy skillet, add 200 grams onions and stir until they brown.
6. Add 2 teaspoons ginger garlic paste, 250 grams tomato and again stir well.
7. Add 1 teaspoon chicken masala, 1 teaspoon coriander powder, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon salt and mix well.
8. Add 50 millilitres water and saute.
9. Add marinate chicken, 1 teaspoon black pepper and mix well to combine.
10. Cook for 15 - 20 minutes till the chicken is tender..
11. Add 1 tablespoon coriander and cooked rice.
12. Take a bowl, add 2 tablespoons milk, 1/8 teaspoon saffron and mix well.
13. Pour thé mixture on it.
14. Again add 1 tablespoon coriander, 50 grams fried onions, 1 teaspoon Keira essence and cook on low flame 10 - 15 minutes.
15. Serve.