Marinate the chicken with all the above mentioned ingredients, starting from fried onions to coriander-cumin powder for 2-3 hours.
Bring sufficient quantity of water along with (1 tbsp. salt, cinnamon, cardamoms, cloves, bay leaves, mace, star anise & pathar ke phool) to a boil. Add the drained rice and cook for 3-4 minutes till half done. Drain and keep aside.
Transfer the marinated chicken into the greased pot. (Save some marination for later use).
Then spread a layer of the rice, followed by the fried onions, coriander-mint leaves,
Boiled eggs, saffron & leftover marination.
Close the matka (clay pot) with an aluminium foil and place the lid over it. Cook on a high flame for 10 minutes. Then simmer on a low flame for 8-10 minutes.
Then transfer the contents to a serving dish and garnish with chopped cashews and mint leaf. Serve them hot with raita.
