Apply adrak-lasan paste to the chicken pieces along with salt and lemon juice.

Heat 2 tablespoons ghee and add the sliced onions. Fry till they are crisp, then remove half.

To the remaining half, add the chicken pieces and fry till nicely browned.

Add the beaten curd, saffron water, garam masala and green chillies before setting aside. Heat water and as soon as it boils, add the drained rice and salt to taste. Cook till ¾ done, then drain.

Take a heavy bottomed dekchi and put in the chicken-curd mixture and 2 tablespoons ghee.

Cover it with rice and dot with the remaining crisp fried onions. Then cover tightly and cook over a slow fire till done.

Serve with raita.