Ingredients 

• 1 large chicken about 2 kgs skinned and cut into pieces
• 2 cups thick curd 
• 1 teaspoon each garlic and ginger paste
• 1 large onion chopped
• 8 whole cardamoms
• 1 teaspoon whole cumin seeds 
• 1 teaspoon cloves
• 3 pieces cinnamon
• 2 or 3 green chillies chopped
• 1 teaspoon chilli powder
• 1/2 teaspoon tumeric powder 
• 1 large cup tomato puree or 2 cups chopped tomatoes
• 1 cup fresh mint leaves 
• 1/2 cup fresh coriander leaves
• 2 cups long grain or basmati rice.
• 2 tablespoon oil or ghee
• 2 cups hot water

• Heat oil in a heavy and large pot. when the oil is hot add onions and whole spices. 
• Stir fry for a few minutes, add ginger and garlic paste. 
• Reduce here and add powdered spices, taking care not to burn. 
• Add chopped tomatoes or tomato puree. 
• When well mixed, add yoghurt and stir well. 
• Add chicken pieces and the mint leaves and stir well so the yoghurt masala coats the chicken well. 
• Cook for 30 to 40 minutes on medium heat till the chicken is cooked. (test by piercing a skewer on the chicken meat, if juices run clear, then the chicken is cooked.) 
• Now spoon about 2 tablespoons of fat /oil from the cooked chicken mixture into another pot. 
• Add 2 cups of the rice and salt to taste. 
• Stir till the oil is coated around the grains of rice. 
• Add half the chopped coriander leaves and one cup of gravy from the chicken mixture and two cups of hot water. 
• Cook on slow heat with the lid on till the rice is cooked. 
• Add a little hot water if the rice is not yet cooked. 
• To serve, place the rice in a large tray or platter. 
• Spoon the chicken mixture on top. 
• Sprinkle with the remaining coriander leaves. 
• Fried nuts(cashew or almonds) and sultanas may be added. .