In a pot or pan, add a little oil and fry the cinnamon, cumin seeds, cloves, and peppercorns for about 20 seconds.

Now add the onion, grated garlic, and spicy chili, and cook over medium heat. When it's halfway done, add the chicken.

When the chicken is halfway cooked, add the yogurt, powdered spices, cilantro, fresh mint, and half of the fried onions, and finish cooking.

Bring 8 cups of salted water to a boil, adding the bay leaves, cardamom, and a splash of oil.

When the water boils, add the two cups of rice after washing it first, and let it boil for 10 minutes.

Now that the rice has boiled, drain it and place the meat and its sauce in a baking dish. Spread the rice evenly on top, drizzle the saffron water evenly over the rice, and add the rest of the fried onions.

Spread the rice on top.

Add the saffron water mixture evenly.

Cover with the remaining crispy onions.

Now cover the dish very well with aluminum foil and bake for 10 minutes.

After this, you have a delicious and exotic dish. Enjoy!