Wash and clean rice for 2- 3 times, soak for 30 mins, heat oil, add mace, star anise, cinnamon sticks,black pepper corns, cumin seeds, cook for 1 sec, add sliced onions 🧅 cook until golden brown, add above marinade chicken and mix well, cook on medium flame, cover and cook for 5 mins.

Add cream, salt 🧂, coriander & cumin powder, 1 tbsp finely chopped coriander leaves 🌿 mix well, add 4 cups of water mix well, let it boil, add soaked rice 🍚, cook on medium to high flame, until 3/4 rice is cook, add remaining finely chopped coriander leaves 🌿, mint leaves, 2-3 finely chopped green chillies, ghee on top cover and cook for 2 mins.

Finally add saffron milk, fried onions 🧅, rose water 🌹, kewra water, cover and cook on low - medium for 5 mins, serve hot, garnish with finely chopped parsley, fried onions 🧅 if desired.

For garlic salsa: in a small bowl add whole garlic cloves 🧄, ringed onions 🧅, fresh dill finely chopped, black pepper powder, salt 🧂, white vinegar mix well and serve with muradabadi chicken biryani.