Heat ½ cup oil in a pan, add 2 chopped onion and sauté till golden brown. Add 2 tbsp ginger garlic paste, 3 chopped tomatoes, 1 tbsp cumin seeds, 1 tsp mustard seeds, salt to taste, 4 – 5 green chilies, 1 tbsp chili powder, 1 tsp all spice powder, 250 gm yogurt, ½ kg chicken and 1 cup water.
Cook for 10 – 12 minutes and turn the flame off.
Boil 300 gm rice till a little tender, remove a little rice and add to the chicken mixture.Also add 100 gm plum and ¼ bunch of chopped coriander leaves
Boil the remaining rice till 3/4th done, add the boiled rice to chicken mixture.
Spread 2 tbsp kewra and few drops of yellow color on top rice.
Sprinkle saffron, spread ¼ cup melted ghee on top.
Simmer for 10 – 12 minutes. Serve with raita and salad.