Ingredients
* 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.

Method
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.