Marinate chicken with salt, vinegar for 30 mins and fry chicken till 10 mins for light golden.
Blend together onion and tomatoes heat oil add cardamom bay leaf, add in grinded onion and tomatoes mixture, ginger garlic paste chili powder, garam masala, add chicken cover and cook till chicken done.
Boil rice with vinegar and salt spread in a layre half rice, put chicken with masala boiled eggs on sides.
Cover with remaining rice spread with ghee quarter cup and leave it on dum.
Ready to serve Afghani Musallam Pulao.