Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          rice
   5                    green cardamom
   5                    cloves
   2      sticks        cinnamon -- (5 cm)
                        salt to taste
   1      cup           milk
     1/4  cup           ghee
                        ***FOR THE CHICKEN***
  16                    chicken drumsticks
   1 1/2  cups          curd -- beaten
   2 1/2  teaspoons     ginger paste
   2      teaspoons     garlic paste
   8                    green cardamom
   5                    cloves
   2      sticks        cinnamon -- (5 cm)
   2                    green chiles -- slit lengthways
   2      teaspoons     lemon juice
                        salt to taste
     1/4  cup           ghee
   3      tablespoons   almond paste )
   3      tablespoons   mawa -- crumbled

Preparation:

For the rice, washed several times in cold water and soak for 45 minutes. To prepare the chicken drumsticks: ADD all the ingredients, except almond paste and mawa, to the curd and mix well. Apply the paste to the chicken drumsticks until they are evenly coated. Transfer the drumsticks along with the marinade to a pan and bring to a boil. Lower the heat and simmer, stirring occasionally and very carefully, until the curd is absorbed, ensuring the chicken does not break nor get colored. Add the almond paste and mawa, and stir quickly to incorporate. Remove from heat and keep aside. Boil 1 1/2 liters water in a pan. Add cardamom, cloves, cinnamon and salt. Stir well, add rice and bring to a boil. Continue to boil, stirring occasionally, until the rice is three-fourths cooked. Drain and keep aside. Preheat the oven to 300F. Arrange the chicken in a pan, spread the partially cooked rice on top, pour the ghee and milk over it. Cover with a lid, seal with atta (wholewheat) dough and cook in the preheated oven for 30 minutes. Break the seal and serve from the pan itself with dahi ki chutney.