Ingredients:

1 1/2 kg chicken cut into small pieces
2 medium onions sliced
6 garlic cloves, crushed
2 tbsp ginger, ground
1/2 cup yogurt
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 chilies 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 yogurt 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 chilies
* Pour 1/4-cup oil on the top along with the saffron/milk mixture
* Place in pre-heated oven (350 degrees) for one hour

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