| 1. Marinate chicken pieces with curd, two bay leaf and salt. | |
| 2. Heat milk and soak saffron. Keep aside. | |
| 3. Boil rice adding 5 pinch of Nigela (kalo jeera) and 5 green chili, two bay leaf and whole black pepper in enough water. Ensure that rice is about 3/4th cooked. Drain water. Spread rice on a dish. | |
| 4. Heat ghee. Add cardamom, cinnamon and cloves. Add three onions chopped. | |
| 5. Add ginger and garlic and fry till light brown. | |
| 6. Mix red chili and coriander powder in little water and add. Add Shah Jeera. Cook for 3 to 4 minutes in medium heat. | |
| 7. Add marinated chicken pieces and cook till oil starts separating out. Add sugar and salt as reqd. | |
| 8. Add cooked rice. Add saffron soaked milk. Add cashew nut and raisins (kismis). Mix properly. | |
| 9. Cook in very low heat or bake in preheated oven for 10/15 minutes. | |
| 10. Fry two chopped onions. Garnish with fried onion and serve hot. | |
