Method:

1. Mix all above ingredients under marination and place them in a pot.
2. Cook chicken covered till it gets tender. Cook chicken on medium heat covered so that no water is added, however, if chicken starts to dry up then add some water or stock as required to keep the curry of the meat little runny but not dry.
3. Soak Rice for about 30 minutes before preparation.
4. Add Saffron in a small bowl and add little warm water, let it stand for few minutes till color is golden yellow.
5. In a separate deep pot bring 9 cups of water to boil and add salt, cardamom, tej-patta, chili and let it boil for 5 mins more.
6. Add soaked rice and cook till rice is half cooked. Strain the rice at this stage and add them over the cooked chicken. Spread the rice and add a ladle of the hot water strained from the rice.
7. Drizzle dissolved saffron on top. At this stage, you can add 2 tbsp of ghee or can add 2-3 tbsp leftover oil from fried onions.
8. Seal the vessel with dough and a tight-fitting lid. Cook on high heat for a minute, now lower the heat to low medium and cook on dum for 15-20 minutes. Remove from heat and let it sit for 10 mins before opening the lid.
9. Serve hot with raita.