Method (Step one):-Wash the chicken well and marinate it with sour curd, chili powder, 1 tsp salt.
Leave it for half an hour.

Heat ghee in a pan and add bay leaves, cinnamon, big cardamom, cloves, green cardamom and fry 2 min.

After 2 min added ginger-garlic paste, green chilli paste, add salt to taste and add groundnut paste, tamarind pulp and marinate chicken.

When the chicken is cooked, last 5 min cook it with milk and remove it.

Method (Step Two):-Wash the rice well and drain the water.

Now put ghee in a pan and add bay leaves, green cardamom, cloves, cinnamon, black peppers and fry it with rice.

When the rice is transparent, then added 5 cups of hot water and 1 cup of milk at room temperature, add salt to taste and reduce the gas flame to medium.

Must be covered,When the rice is cooked and fully soak water, the gas should be kept off.

Method (Step Three):-Take half of the rice transfer the others pan and keep it in another container,Now arrange the rest of the rice in the kadai with the chicken gravy and cover it with the rest of the rice that has been kept aside and sprinkle the kewra water,raisins, plum(Alubukhara), green chili on top one by one and let it simmer for 15 minutes. After 15 minutes, another 5 minutes. Keep it on standing time and serve it with boiled eggs.

Note:- My chicken pieces are cut small, sorry for that, you can cut it big. And while serving, you must use boiled egg.