1

In a big pot heat the oil then add the black lime (dried lime), Cardamom seed and cinnamon sticks and sear until you smell the aroma of them. Then add onions and saute for a while until gets light golden. Add the ginger paste, garlic paste and green chilli. Saute till golden. Now add coriander powder, turmeric powder, and Baharat. Saute for 30 seconds. Add the tomato cubes, Fresh coriander, fresh parsley and salt as needed and Saute for 5 minutes (if the mixture is dry you can add little bit of water).

2

Add the chicken (cut into 4 pieces) to the mixture. Mix them well then cover the pot and cook for 5 minutes.

3

Add water (1kg rice - 1.5 litre water) and add more salt if needed, cover the pot and cook till chicken is 3/4th done (30-45 minutes), then move the chicken pieces to another plate.

4

Then in the same pot add the basmati rice to the remining chicken stock (make sure you adjust the salt before you add the rice, the chicken stock should be little salty as the rice will restore the flavour) and add more water if needed, water must cover the rice (almost 1 inch on top of the rice). Cover the pot and cook for 40 mins till rice is cooked ( before you add the rice keep the heat very high then add the rice, after adding the rice keep very high heat for the first 10 mins, then very low heat for the last 30 minutes).

5

Turn off the heat, open the cover then add some rose water, saffron and gee on top of the rice, cover the pot again and let it rest for 10 minutes.

6

While the rice is resting, take the cooked chicken add 1tsp Baharat powder, salt as needed rose water & pinch of saffron, mix them well. Add cooking oil to frying pan. Shallow fry both sides of the chicken or bake in an oven and until chicken turns to golden colour.

7

Put the rice in serving plate topped with the chicken and garnish with fried onions, nuts and raisins. Now it is ready to serve.