In a bowl, put some ice and sprinkle saffron over them. Let it melt completely for the saffron to release colour and flavour.

Mix all the dry spices in a separate bowl.

Sprinkle some of the spice mix on the chicken.

In a pot heat oil over medium high heat, add onions and chicken and cook until golden brown. Next add the garlic paste and stir for about 30 seconds until well combined.

Now add the remaining spice mix, tomato paste and half of the saffron water along with 1 cup water and let it simmer until the water dries up and chicken is tender. You will now have a thick sauce/gravy ready when oil separates from it.

In another pot heat butter and oil, add salt and water and add the rice and cook until done. Before setting it for dum. add the remaining saffron water on half of the rice pot. Cover and let it sit on dum until done.

For the salad, was and cut all the vegetables as desired. Mix in salt pepper and lemon juice just before serving.

Serve each chicken piece separately along with rice and salad. Enjoy hot!