Boil rice with whole spices and salt keep aside.
Soak saffron in milk keep aside.
Grind poppy seeds and almonds, heat oil adds ginger garlic, chili powder coriander powder, cumin salt and chicken.
Fry well add 1 cup water cover and cook till chicken nearly tender.
Add potatoes, brown onions, grinded poppy seeds paste allspice and beaten curd.
Fry well add half cup water cover and cook till potatoes done.
Take a pan add quarter cup oil put a layer of rice, chicken masala, top with remaining rice sprinkle with saffron milk, kewra water leave it to dum for 15 – 20 mins.
