Saffron strands soaked in 2 tablespoons warm milkfor garnish
Mint Raita:
1cupplain yogurt
1/4cupfresh mint leavesfinely chopped
1/4cupfresh coriander leavesfinely chopped
1/2teaspooncumin powder
Salt and black pepperto taste
Instructions
For the Chicken Marinade:
In a large bowl, combine yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, salt, and lemon juice.
Add the chicken pieces and coat them well with the marinade. Cover and refrigerate for at least 2 hours, or overnight for best results.
For the Rice:
Wash the basmati rice thoroughly and soak it in water for 30 minutes.
In a large pot, bring 4 cups of water to a boil. Add bay leaves, green cardamom pods, cloves, cinnamon stick, and salt.
Drain the soaked rice and add it to the boiling water. Cook until the rice is 70% cooked (it should still have a slight bite). Drain and set aside.