Add Oil to a pan followed by Black cumin, cardamom, Cinnamon, cloves, Bay leaf and black pepper.
Once the whole spices crackle, add the sliced onions.
Cook till they turn brown. Take a little of the barista out to use for garnishing later.
Add the green chilies and cook for around a minute.
Add the Chicken and cook for 2 minutes or until the color changes.
Add, salt, Turmeric Powder and Garam masala. mix well. Fry on medium flame for 6-7 minutes.
Add coriander and mint leaves.
Add Yogurt and keep stirring till it comes to a boil. The chicken should be tender by now and the Yakhni should have a thick gravy as well.
Add a little oil to another pan. Add cardamom powder and a few mint leaves.
Add 10 cups of water. Once it come to a boil. Add salt and Rice. Once the Rice is 70% cooked, drain the water.
Spread out the yakhni in the bottom of a wide pan.
Spread sliced tomatoes on top the Yakhni.
Spread the par boiled Rice over the Tomatoes.
Sprinkle the milk and dot with some Ghee. Throw in a little of the Brown Onion as well. Cover with a tight fitting lid and seal with dough or place a heavy stone on the lid to prevent the steam from escaping. Cook on high flame for the first 2 minutes and then low flame for another 10 minutes till the dish starts to steam and the rice is done. Serve steaming hot.
Garnish with Sliced onions and boiled eggs.
You can always serve it with Dalcha, Raita or cucumber salad. Enjoy!!!