Marinate chicken with all the spice powders and the lemon juice. Cover and refrigerate for at least 2 hours.

Soak saffron threads in little milk for an hour so that we get a deep orange colour that looks so inviting when we add that to the rice. Soak rice for 20 minutes.

In a deep cooking pot, heat oil and add cinnamon sticks, crushed cardamom pods, cloves and whole peppercorns. Saute for a while and then add the sliced onion. Saute until light pink in colour with the raw smell almost diminished.

Add soaked rice now and mix for a minute or so. Now add water as required depending upon the quality of the rice. Stir in salt as required and cook on a high heat for the first 5 minutes. Stir in between once or twice. Also add lemon wedges to it.

Meanwhile wash and clean the stones of preferably smaller size. Place them on the barbecue grill. Arrange chicken on these hot stones and cook until done. This stone grilled chicken tastes absolutely delish and is a perfect dish to be served at iftaar and as a part of Eid celebrations too. Serve it alongside lots of salad and mint raita.