Roast and grind all the whole garam masala. U can Store in an airtight container for future use

Marinate chicken with salt, chilli powder, alu bukhara, curd and ginger garlic juice for 15 min.

Heat 2tbsp oil in a pan and cook the chicken in it till 90% cooked. Add water if required. Do not dry the gravy. It should b in liquid form.

Peel the potatoes and put slit marks in the middle. Coat zafrani colour. Cook the potatoes with 1tsp oil and salt and water. Tip:Add only as much water as it is required to boil and dry. (You should not throw away the water.)

Rice: add 2 an a 1/2 tsp salt and a pinch of shahi zeera, 3 elaichi, 3 cloves 3 kabab chini and a small stick of cinnamon. Bring to boil. Then add soaked rice. Cook 90%. Drain extra water Tip: when the rice is cooked halfway add 1tbsp lime juice. This way the rice grain does not break.

Place the pot on a tawa and cook on low flame for 1/2 an hour.

Serve hot with raita or ghol.