for the marinade
1)Grind all the ingredients, yogurt,corianderleaves, mint leaves,curry leaves, cumin powder, coriander powder, anise seed powder, turmeric powder, ginger, garlic, and lime juice. (except the chicken) in the marinade into a paste.
Prick the chicken with fork and mix in the marinade.
:- It should look as in the picture.
Leave the marinade in the fridge for 30 minutes.
Heat butter or oil in a pan.
Add the spices, cardamom, cloves, bay leaf, and nut meg.
Add onions and sautT till brown , stir in tomatoes and finally add the marinade.
Keep on stirring till the chicken turns from pink to white. (about 10 minutes).
Lower the flame and close the lid.
:-Test to see if the chicken is cooked and the oil floats on the gravy. The gravy should be thick now.
Heat oil in another pan and add the spices for rice,stir till you get the aroma of the spices.
Put in the drained rice and stir till the rice is heated through, about 2 mins.
Add boiling water to the rice till it stands 2 cms above the level of rice.
The rice will be boiling, turn the heat on simmer and let it cook slowly about 12 to 15 minutes.
When rice is done fluff it with a fork. Leave saffron in 2 tbspoon hot milk.
Now work quickly, spoon the base of a pan with chicken and gravy.
Pile the rice over it. Pour the saffron milk over the rice. It gives orange colour.
Cover and bake it in an oven for 20 minutes @ 350 degrees or use any other method.
:- Garnish with raisins, brown onions and cashews as shown in the picture.
:-I did not use saffron, so the rice remains white.