Chicken Marinade: For that, we need to first wash & clean the chicken pieces well-
Now, prepare the Dry Spices Mix first by dry roasting them well & cooled down to grind/pound smoothly-
Also, before starting all that-
Wash & Soak the measured Rice in some water for at least 30-45 mins time

Now, once the dry ground spices are ready-
Mix it up with the plain curd, salt & sugar, finely chopped onions/shallots, garlic & ginger & green chillies, etc. to be mixed with it & once again blended everything well together until nicely combined and well blended to a nice smooth textures

Apply & Coat the washed Chicken Pieces well with this freshly prepared marinades-
Preferably, if this step can be done overnight for the better results, however usually I do follow that for most of my similar recipes-
Yday, it’s quite undecided & hence the rest period for the Chicken Marinade just got about 4-5 hrs time to rest while, I prepared it for my dinner & marination was done in the afternoon itself-
At least, 4 hrs is highly recommended

Keep rest other things absolutely ready & handy for the smooth cooking process further-
Strain the soaked rice and let it be in that position for about 30 mins time or so-
In this interim: The Green Chutney or my style of Yoghurt Burhani can be prepared & be chilled in the refrigerator until the cooking procedures are all completed and we’re set to have it all, thereafter

Also, prepare the Birista at this point as well & set aside- Don’t throw the remaining Birista Oil-
Since, that need be used in our remaining cooking procedures-
Post the given minimum Marination resting time period: It’s now the time to fry the Chicken pieces well until it’s nicely & gently charred (not burnt though at all), from both its sides and then, transferred to a separate plate to wait until the layering & lining of the final cooking process starts

Now, heat up a heavy bottomed pan/pot/vessel: Use the fried oils (whatever’s remaining) & also add a little more extra (if the need be so)- Layer the entire Rice on it first, put some more salt in it & some saffron milk-
Also, a little Birista-
Then arrange & layer the sautéed chicken pieces on the top, add in the remaining saffron milk & Birista on the top, a few slit green chillies (if you choose to), I didn’t though

Add in the Chicken Stock to it now, we’re using this instead of plain water as it’s normally or usually done but these stocks are always an added taste & flavours enhancers for sure (if you have it in your reserve)-
Cover the lid of the pan/pot now and let it slow cook in the lowest possible heat, for about 30 mins time (keep a close check on it always)

Once that’s done turn off the flame and let it sit on the hot oven for sometime more-
Then, put the chicken pieces at one side of the pan and fluff up the rice with a long fork or similar spoon, ensuring not to break/damage its cooked grains at all-
Cover it back now once more & after about 5-6 mins time, it’s ready to be served now absolutely piping hot with our prepared chilled whichever Chutneys been prepared & some green colourful salad

You can pepp it up too, with your favourite chilled drinks (any that’s of your choice)-
Garnish it your own way-
Dish out nicely on your serving platters and simply enjoy with your Family and Close Friends or this can be quickly prepared with certain Preppings, if can be done well beforehand for any small scale get togethers or any in-house parties or similar…& ENJOY