|Chicken||1 , cut into pieces|
|Yoghurt||1⁄2 Cup (8 tbs)|
|For the masala grind to a paste|
|Dried red chili||2|
|Garlic||4 Clove (20 gm)|
|Roasted cumin seeds||1⁄2 Teaspoon|
|Garam masala powder||1 Teaspoon|
|Fried onion||1 Small|
|Rest of the ingredients|
|Basmati rice||1 1⁄2 Cup (24 tbs), washed and soaked for 30 minutes and drained|
|For whole garam masala|
|Water||2 1⁄2 Cup (40 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Tomato||1 , chopped|
|Hot water||1 Cup (16 tbs)|
|Chopped coriander leaves||1 Tablespoon|
|Melted ghee||2 Tablespoon|
|Browned onion and garlic||1 Tablespoon|
|Tomato slices||4 (For Garnish)|
|Onion rings||4 (For Garnish)|
|Hard boiled eggs||3 , shelled and quartered lengthways (For Garnish)|
Marinate chicken with yoghurt, salt, oil and ground paste and keep aside for 1 hour.
Par boil rice with salt, whole garam masala, oil and 21/2 cups water in the microwave for 15 minutes.
Remove immediately from the microwave and spread out on a thali or a dish, so that the rice does not cook any further.
Soak saffron in milk and then grind it into a paste in a mortar and pestle.
Keep aside Put the chicken in a large serving bowl and cook in the microwave for 5 minutes, stirring in between.
Mix in the tomato and cook further for 5 minutes.
Mix in hot water and further cook for 15 minutes until chicken is tender.
Add coriander leaves.
Spread the par boiled rice on the top of the chicken, pour the ghee all over.
Sprinkle the ground saffron, fried onions and garlic on top.
When ready to serve sprinkle 1/2 cup of water over and cook in the microwave for 5 minutes.
Garnish with tomato slices, onion rings and boiled eggs.