Wash the rice and keep it soaked for one hour. Drain and set aside.

Heat oil in a saucepan and add the cut chicken pieces. Fry till pink.

Remove the chicken out and add the onions in the same oil. Saute till it becomes brown.

Add the ginger and garlic pastes and saute till the raw smell goes.

Add all the masala powders and saute for around 6 minutes, or till the raw smell goes.

Add the chopped tomatoes, cook for a further five minutes.

Now add in the whisked yogurt and cook for a couple of minutes.

Add in the chicken, crumbled chicken cubes and 2.5 cups of the water, along with the bouquet garni and cook till the chicken becomes tender. Adjust the salt now.

Dispose the bouquet garni. Add in the rice and the remaining required water.

Here is the tricky part! You have to judge how much more water would be required to cook the rice, as normally rice requires 1.5 cups for 1 cup of water. I added another 1.5 cup water.

Close the lid tight and cook till the rice is 70% done. Now add in the mint, coriander, lime juice, saffron soaked milk and kewra water and give it a light stir.

Wrap the top of the saucepan with aluminium foil and close tightly. Transfer to a griddle and cook on dum on the griddle on slow flame for around 15 minutes.

Switch off and leave to cool. Open the foil only at the time of serving. Mix well and serve warm!