1 1/2 kg chicken cut into small pieces
2 medium onions sliced
6 garlic cloves, crushed
2 tbsp ginger, ground
1/2 cup yoghurt
1/4 kg tomatoes
10 green whole cardamom
4 black whole cardamom
2 tbsp black cumin seeds
10 cloves
2 tbsp black pepper
2-4 bay leaves
2 cinnamon stick
2 tsp coriander powder
3 tsp salt
1/2 tsp white pepper
1 tsp ground nutmeg
1 tsp ground mace
2 green chillies chopped
1 tbsp lemon juice
1/2 cup oil
1 tbsp of saffron, dissolved in a cup of hot milk
5 cups rice

Method:

• Heat oil in a pan and add onions.
• Cook on medium-low heat until golden brown.
• Remove onions and add chicken to the pan, stirring until brown.
• Meanwhile, in a blender, add yoghurt and half of the cooked onion and garlic/ginger.
• Blend and add to chicken.
• Also add tomatoes, cloves, black pepper, black cumin, bay leaf, cardamoms and a stick of cinnamon.
• Add coriander powder, salt and white pepper.
• Cook for half an hour on medium heat.
• Stir frequently.
• When the water has dried up and the chicken is done, add nutmeg and mace.
• Boil rice in eight cups of water with salt and the remaining spices.
• Cook approximately for 10 minutes; drain the water leaving the whole spices with the rice.
• In a pan, make alternate layers of rice and chicken.
• Add half of the lemon juice, remaining onions and the chillies.
• Pour 1/4-cup oil on the top along with the saffron/milk mixture.
• Place in pre-heated oven (350 degrees) for one hour.