Ingredients:

1lb chicken parts,
cut in small pieces
2tbsp garlic paste
2″ piece chopped ginger
32 oz. basmati rice
16oz water
2tsp red chili powder
1 tsp tumeric
1.5 tsp zeera
2 large chopped onions
5 each cloves
small grn illaichi
1/2 cinnamon stick
1 20 oz. can chopped tomatoes

Preparation:

Put chicken pressure cooker with 2 cups water and pressure cook for 10 minutes.
In a fry pan, add onions and oil to coat and all spices and fry till very aromatic and until the oil separates.
Add tomatoes and cook until oil separates again.
When chicken is done, remove and save the broth.
Fry the chicken in the tomatoes mixture for 5 minutes until it is very dry.
Meanwhile, rinse rice and grease a crock pot with butter.
Add the drained rice to the crock pot and put the chicken mixture on top of the rice.
Measure the broth and add enough water to equal 28 oz of fluid. add to rice and cook on low for 68 hours.
If you do not have a crock pot, par boil the rice for 5 minutes, drain.
Grease with butter a casserole dish and layer the rice and chicken mixture and end with the chicken mixture on top.
Add 4oz water and cover and bake for 40 minutes. check for doneness

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