Chicken Recipe :- Clean the chicken leg pieces thoroughly. Pat dry them really well.

Into a deep vessel, add 3 cups of water or until the meat is submerged and put for boil.

Once cooked properly, drain the water & Keep the chicken pieces aside.

In a frying pan, melt butter & fry the chicken pieces until the chicken develops to change its color. Fry it for approx 2-3 mins on each side. And then keep them aside.

Into the same pan add chopped onions. Stir it till it’s translucent.

Add ginger garlic paste, minced garlic cloves, tomato purée. Mix everything really well. Once well combined, add tomato paste.

Next goes the powdered spices - Salt, coriander powder, Kashmiri red chili powder & turmeric powder. Give it a good mix. Splash some water so that the masalas do not burn.

As the oil separates, add the fried chicken pieces & saffron-infused milk.

Cover the lid & Cook it for 10 minutes in low- medium flame until tender and juicy.

Rice Recipe :- . Wash & Soak the long grain rice in water for at least 10 minutes. Maximum 30 minutes. After the rice is well soaked, strain the water using a colander.

In a vessel full of water, add salt. As it comes to a good boil, add in the rice & cook it for 8-10 minutes. Strain the rice & wash thoroughly with cold water.

Grease a pot with 2-3 Tbsp ghee. Add the cooked rice

Make a few small holes. And then add saffron-infused milk. Cover the lid & Allow it to cook in the lowest heat possible.

Garnish with mint leaves & Pomo pearls & cranberries

Serve along with the Chicken and enjoy!