| • | Take curd, ginger-garlic paste, garam masala, tomato paste, chilly powder, nutmeg, mace, and salt in a bowl and mix into a paste.
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| • | Marinate the chicken with the paste and keep it to the side for 3-4 hours.
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| • | Put water in a pot and get it to boil.
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| • | Heat ghee in a pan and crackle star anise, cardamoms, cloves & cinnamon.
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| • | Stir in rice and fry it for 4-5 minutes.
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| • | Add the rice to the boiling water, sprinkle a pinch of salt and cook until rice is ¾ cooked.
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| • | Strain the rice using colander.
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| • | Take 1 tbsp oil in a pan and fry onion until it is golden brown. Remove the onion and keep it to the side.
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| • | Pour in the remaining oil into the pan and cook the chicken for 6-7 minutes or until it discharges oil.
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| • | Mix in rice and add fried onion, ghee and saffron.
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| • | Now cover the pan with aluminium foil and set the pan over another pan. Cook on high flame for 5 minutes.
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| • | Reduce the flame to medium and cook for about 20 minutes.
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| • | Take off the heat and serve hot. |
