Cubed chicken fillets (chicken pieces can also be used)Marinate in: 2 tablespoon plain yogurt 1 tablespoon lemon juice 1 teaspoon salt1 teaspoon dhana jeeru (cumin)1 tablespoon red masala 1 teaspoon red chillies½ teaspoon arad (Turmeric) 1 teaspoon kasuri Methi (Fenugreek)½ teaspoon garam masala ½ teaspoon tandoori spice2 tablespoon tomato paste¼ cup fresh cream 1 tablespoon olive oilHandful of fried onions ¼ teaspoon saffron mixed in hot water Keep half the marinade aside. Boil rice in salted water with a cinnamon stick and some jeeru (cumin). Fry potatoes and sprinkle with salt and arad (Turmeric).
Cook chicken until done but must still be saucy (Preferably use a big flat base pot). Layer potatoes next to the chicken once its cooked. Mix the rice in the rest of the marinade but keep some plain rice. Layer the rice on top of the chicken and potatoes and dot with ghee (Clarified butter). Steam on low for about 20 - 30 minutes. Serve with dhai and Papri.