• 1/2 kilo chicken pieces

• 1/2 cup ghee

• 3 onions crushed

• 1 teaspoon ginger

• 1 teaspoon garlic

• 2 teaspoon chilli powder

• 1/2 teaspoon haldi powder

• 3 teaspoon salt

• 450 grams rice

• saffron essence

• 2 cups curd

• 1 teaspoon kesar

• 1 tesapoon garlic

• 1/2 cup tomato puree

• 1 tablepoon green chillies

• 1 tablespoon coriander

• 1 teaspoon garam masala

• 1 tablespoon charoli

• 1 tablespoon cashew

• 1 tablespoon khus khus

• 1 tablespoon coconut

• 1/3 cup milk.

Mix together curd, chopped green chillies and coriander, garam masala chilli powder haldi powder 2 teaspoons salt and the chicken and leave to marinate for 6 hours in the refrigerator.

 Soak rice for 1/2 an hour and cook with 1 teaspoon salt till 3/4 done.

Drain and cool

Heat ghee, fry the onion, ginger and garlic pastes till brown.

Add the powdered dry fruit.

Fry for 5 minutes.

Let ghee separate.

 Add chicken mixture.

 Cook covered till chicken is tender and leaves the bone.

If the gravy is thin, dry the mixture, uncovered.

Heat a pan, switch off heat.

Place a few strand of kesar on it.

 After a few minutes, crush and mix in warm milk.

 1 layer rice 1 layer mutton

1 layer rice 1 layer mutton

1 layer rice

Sprinkle with saffron milk and ghee. Cover and bake for 1/2 an hour.