Step 1

Clean the chicken first and cut it into half a palm-sized piece.

Step 2

Stir all the ingredients listed in the chicken marinade into a paste. Pour over the chicken pieces, mix well and marinate for at least 3 hours, it is better to marinate for one night.

Step 3

To start making rice, wash the basmati fragrant rice, soak it in water for 20 minutes, drain and set aside.

Step 4

Add 4-5 cups of water to a clean pot, add all the ingredients listed under the rice spices to the boil and pour in the drained rice grains. Cook for 4-5 minutes until the rice is almost half-cooked, drain and set aside. Don’t cook it thoroughly. Note: You can also put all the spices and washed rice grains in a microwaveable container, then microwave for 6-8 minutes, drain and set aside.

Step 5

Heat 1 cup milk and 1/4 cup water in the microwave or on the stove, add saffron and set aside. Preheat oven to 350 F (180 C).

Step 6

Add 2 teaspoons of ghee and 2 teaspoons of cooking oil to a heavy pot, stir-fry the onion until golden brown, take out half of it and set aside, then add cinnamon, cloves and bay leaves, stir-fry and turn off the heat.

Step 7

Spread half of the marinated chicken and all the marinade on the bottom of the pan. Cover half of the half-cooked rice over the chicken, gently spread it, and then spread the remaining half of the chicken pieces alternately with the marinade and rice. Sprinkle the saffron milk evenly over the rice.

Step 8

Cover it, the thicker and heavier the lid, the better the seal, the cast iron pan is good. Bake in the oven for 45-60 minutes.

Step 9

After baking, wait for 5 minutes before removing the pot and sprinkle the remaining green onion crisps on the rice. Mix the chicken and rice well.

Step 10

Eat it with tomato yogurt, papad, and hard-boiled egg.