To prepare this Mughlai recipe, take a large bowl mix yoghurt (curd) with red chilli powder, turmeric powder, cumin powder, coriander powder, along with ginger and garlic paste. Mix all the ingredients well and add chopped chicken into the mixture and let the chicken marinade for about an hour. When the chicken is marinated, add thinly sliced onions and salt to it.

To cook the chicken, put a copper vessel on low-medium flame and heat ghee in it and add all the whole spices. Let the spices crackle and add the marinated chicken into the vessel. Saute the chicken well.

Now add ginger and garlic paste into the chicken along with the sliced onions, and saute them again for a minute.

Then add the beaten curd and saute the chicken till the oil separates. When the oil is separated, add mace and cardamom powder into it and saute the chicken for a minute. And then add the water and cook the chicken on low-medium flame. Put the lid on vessel once the chicken is cooked.

Now on another burner, boil water in a pan and add the whole spices along with salt and lemon juice. Once the water starts boiling, add the basmati rice and cook till the rice are cooked into it.

Open the copper vessel's lid and layer the rice on top of the cooked chicken. Above the rice layer, add ghee and cream nicely. Now, make a final layer of the garnishing with mint leaves, saffron an thinly sliced onions.

Make a dough of the whole wheat flour and line the lid with it. Seal the copper vessel, and put the vessel on an iron griddle and cook for 15 minutes. Serve it hot.