Soak the saffron strands in milk. Set aside. Heat oil in a kadai and deep fry the onions Grind coarsely.Add ginger paste, garlic paste, red chilli powder, salt, half of the mint, half of the coriander leaves, lemon juice, green chillies, fried onions, yogurt and the oil in which onions are fried and salt to the chicken. Mix well.Set aside to marinate for two hours. Heat a non stick pan. Add chicken along with marinade and cook on medium heat till chicken is tender.Boil water in a deep pan.

Add cloves, bay leaves, cardamoms, cinnamon. salt and rice. Cook till rice is one third done. Drain and spread on a platePut ghee at the base of a non stick deep pan. Spread half of the cooked rice.pread the cooked chicken evenly on the rice layer. Cover the chicken layer with remaining rice. saffron-milk mixture, remaining mint, coriander leaves. Cover with a lid and. simmer for fifteen to twenty minutes.Serve hot.