Grind together garam masala, onion, ginger, garlic and yoghurt into a smooth paste.

Rub it over the chicken and leave aside for 30 mins.

Heat ghee in a pan or a kadai.

Fry almonds and cashew nuts and set aside for garnish.

In the same ghee, fry the onions crisp and reserve half for garnish.

To the remaining onions, add the bay leaves, cloves, peppercorns, cardamom, cinnamon and turmeric powder and fry.

Add chicken and cook for 20 mins.

Add the rice, hot water, salt and cook over moderate heat until cooked.

Dissolve saffron in a little warm water and add it to the rice.

Garnish with the balance of fried onions and nuts.

:- Serve hot.