INGREDIENTS:

1 kg basmati rice
1 kg chicken
3-4 onions, chopped into long slices
8 green chilies, sliced long
1 cup coconut, grated
A pinch of saffron
2 cups ghee (butter) or oil
Salt to taste
1 tsp chili powder
1 bunch cilantro, mint leaves
6 each cloves, cardamoms, cinnamon
2 tbsp coriander and khus khus seeds
4 garlic flakes, sliced long
1 cm ginger piece
2 bay leaves
Few cashew nuts

DIRECTIONS:

Wash the rice, drain off all the water and keep aside.
Mix coconut, coriander and khus khus seeds, 2 cloves, 2 cinnamon, 2 cardamoms, 2 onions and blend them to a fine paste.
Heat ghee in a pan, fry the remaining spices, chopped onions, green chilies and garlic for a few minutes.
Cut the chicken into desired pieces and add to this mixture with coriander and mint leaves.
Also add salt, chili powder, turmeric, ginger-garlic paste and cook the chicken by covering the pan. Add water if required.
Now add ground paste to the pieces and cook until it is done.
Boil water in another pan, add washed rice to the water with saffron and cook until it is tender. Remove from heat and drain off all the water.
In a separate wide pan, place the rice at the bottom as a layer and above this, place the chicken pieces as another layer. Repeat this process until the rice and chicken ends.
Sprinkle the lemon juice on top and allow it to cook on low heat for about 10 minutes.

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