INGREDIENTS:

1.5 cup Rise, Basmati
600 gms Chicken pieces
2 tbsp Whole garam masala
1 cup sliced onion
2 tbsp chopped ginger
1 tbsp chopped garlic
3 tbsp red chilli powder
1 tbsp coriander powder
2 tbsp turmeric powder
2 bay leaves
1 tsp chopped green coriander
4 medium size tomato
1 cup Yoghurt
1/2 gm saffron
3 tbsp gaeam masala powder
1/2 cup milk
50 gms butter
3/4 cup golden fried sliced onion
3 tbsp oil
1/2 cup mint leaves

METHOD
1. Pick, wash, soak rice in water for about 30 minutes
2. Boil water add half of whole garam masala, bay leaves and salt. Drain and add rice, boil till 3/4 done. Drain rice and keep aside.
3.Peel ginger and cut into julienne (thin slices). Wash and chop tomato.
4.Mix salt, half of the red chilli powder, half of the chopped ginger, half of the chopped garlic and keep the chicken pieces in this for an hour.
5. Heat oil in a patila or a thick bottomed pan. Add remaining whole garam masala. Let it crackle. Add sliced onion and sauté until light golden brown.
6.Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chilli powder, one tsp garam masala powder and chopped tomato. Cook for about five minutes.
7.Add marinated chicken and cook foe five minutes on high heat. Simmer for ten to fifteen minutes or till chicken pieces are tender.
8.Dissolve saffron in warm milk and keep aside. Now arrange alternate layers of cooked chicken and rice. Sprinkle saffron dissolved in milk, remaining garam masala powder, ginger julienne, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure you end up with rice layer topped with saffron and spices.
9.Cover and seal with aluminum foil or roti dough. Cook in a pre heated oven for 10-15 minutes . Alternatively, cook on an indirect low flame for 10-12 minutes
1o.Serve hot with raita of your choice.