Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 600      gram          chicken
 600      gram          Basmati rice -- parboiled
     3/4  cup           ghee or oil
                        ***MIX FOR THE MARINADE***
   2 1/2  cups          curd -- (500 ml)
   2      tablespoons   ginger-garlic paste
   1      tablespoon    chile powder
  20      grams         salt or to taste
   1      tablespoon    garam masala powder
   1      tablespoon    almond powder
   3                    potatoes -- cubed and fried
                        a few strands saffron
     1/4  teaspoon      turmeric powder
  50      grams         coriander leaves -- chopped
   6                    green chiles -- slit lengthwise
                        ***TO TEMPER***
   2                    bay leaves
   5      cm            cinnamon
   2                    cloves
   2                    cardamoms
   2                    petals mace
                        ***ACCOMPANIMENTS***
   3                    tomatoes -- thickly sliced
   8                    green chiles -- slit lengthwise
 100      gram          anjeer -- (dry figs)
                        birishta -- (onions fried crisp
                        -- and powdered) as
                        -- required
                        a handful of coriander leaves -- chopped
                        lime juice and milk as required

Preparation:

HEAT oil or ghee. Add the tempering and fry for a minute. Add the parboiled rice, stir lightly and keep aside. Marinate the chicken with the marinade mixture for 30 minutes. LINE a heavy bottomed pan with double foil. Arrange thickly sliced tomatoes to cover the base. Place the marinated chicken over it. Arrange green chiles, dry figs and then two-thirds of the white rice over it. Color the remaining rice yellow and spread over it. Sprinkle birishta, coriander leaves, lime juice and 180 ml milk over the rice. Lastly pour the oil or ghee over. Seal the pan and cook on medium heat for 35 minutes or until done.