Ingredients

  • Rice (2 cups),
  • chicken (marinated with yoghurt, garlic and  ginger for 2 hours),
  • potato,
  • chili powder, garam masala, White pepper, white cumin, nutmeg, mace,
  • rose water, saffron, milk, scent(attar),
  • butter/ghee and salt to taste.

Method

1. Cook rice in a rice cooker (do not overboil) and boil potato seperately

2. Mix 10 -12 strands of saffron in 1/2 cup cold milk and make a mixture (2 tablespoon)of grounded nutmeg, mace, white pepper and white cumin

3. Add the marinated chicken into a pressure cooker and add 2 tablespoon of rose water. Cook till one whistle and keep the lid closed for 15 mins

4. In a large pan pour the cooked chicken at the bottom and add the boiled potatoes and 1 tbsp red chili powder

5. Add boiled rice on top of this

6. Add 1 tbsp garam masala, 2 tbsp rose water, salt, 2 tbsp butter, 2 tbsp mixture of nutmeg, mace, white pepper and cumin (prepared before). Then add 2 – 3 drops of attar, milk in saffron and close the lid tightly and simmer for 10 mins.

7. Turn of the burner and leave for 40 mins to 1 hour (do not open the lid)

8. Mix all the layers and serve