Fry the chicken in a little oil until pink and keep aside.
Boil the milk with the spices and chicken until the meat is cooked.
Soak the rice in water for 30 minutes and boil for 3 minutes with a few sprigs of green coriander and mint and salt. Drain and keep aside.
In a thick bottomed vessel, line with the chicken pieces and rice and add the leftover milk. Add saffron (optional).
Add ghee and cook in the dum way until done.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.