Rinse, wash and drain the soaked rice. Pressure cook in 1 1/2 cups water for one whistle. Spread it on a plate to cool down. Heat oil in a pan and temper with cinnamon, cardamoms, cloves, bay leaf, star anise and mace.
Add the onion and green chilies. Saute till light brown.
Add the ginger-garlic paste, tomato paste and all the dry spices mixed with a little water. Fry till oil separates.
Add the chicken tikkas and mix well.
Cover and cook on a low flame for 2-3 minutes.
Spread the rice over it followed by the coriander & mint leaves, fried onions, nuts, saffron milk, ghee and rose water.
Place a live charcoal over a foil and keep it on the rice as shown. Drizzle some oil or ghee over it.
Cover with a lid and simmer on a low flame for 4-5 minutes.
When done, remove the charcoal along with the foil.
Serve hot with raita, sliced onions and lime.
