In a grinder, mix all the whole spices and grind to a fine powder. This powder is the mandi masala.

In a bowl take 2 tbsp of mandi masala, add ginger garlic, lime juice, red chilli powder, half saffron water, and green chilli paste and mix everything together.

Clean the chicken pieces and make gashes on them, rub the mandi masala marinate on it properly. Let this marinate for a minimum of 30 minutes and a maximum of 4 hours.

In a pan take oil and fry the marinated chicken pieces for 10-15 minutes on each side in low flame.

Soak the rice in 2 cups of water for at least 30 mins before cooking.

In a handi or big pan, add butter, some oil and chopped onions. Fry until the onions are golden brown.

Now add the 1 tbsp mandi masala and fry for 2 minutes. Add litre water, chicken stock cubes and let it come to a rolling boil.

Now add the rice and let it cook until the water has dried and the rice is soft.

In the pan with rice, add fried chicken pieces on top, nuts and coriander.

Use the coal smoking method if you like at this point

Serve this deliciousness and enjoy!