Marinate the chicken with yogurt, Ginger garlic paste, turmeric powder, red chili powder and salt. Keep aside for an hour.
Add oil to a pan. Add onions. Cook till the onions turn brown. Take 2 TBLSP out for garnishing later.
Add green chilies and fry for a minute. Add the marinated chicken and tomatoes. Let it cook for 10 minutes.
Add curry leaves and mix well.
Add coriander leaves and let it simmer till the Yakhni reduces to one cup and the chicken is cooked.
Prepare the rice: Drain the soaked rice. Heat ghee in a pan and add star anise, caraway seeds, cinnamon stick, cloves and cardamoms.
Add mint leaves and 2 liters of water to the pan, with little salt and let it come to a boil.
Add Rice and cook till its 70% done. Drain the water.
Mix the saffron, orange color and rose water.
Now to assemble: Take a deep pan, add a layer of rice followed by yakhni. Sprinkle some lemon juice and then add another layer of rice. Add some rose water with saffron.
Garnish with fried onions that we kept aside, a few mint leaves and rose water. Cover with a tight fitting lid and heat it on medium high for 2 minutes and the low on 30 minutes.
Serve with khatte baingan and cucumber-onion salad on the side.