Saffron Chicken Pullao

For the Saffron Rice: Rinse the Basmati rice until water runs clear. Soak in water for 20 minutes, then drain. Heat ghee in a pot over medium heat. Add cinnamon, cardamom, cloves, bay leaf, and cumin seeds. Sauté for 1 minute until fragrant.

Add sliced onions and cook until golden brown. Stir in the drained rice and sauté for 2 minutes. Add water and salt, bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes until rice is tender. Fluff with a fork and garnish with saffron soaked in hot water.

For the Chicken Curry: Marinate chicken pieces with yogurt, ginger, garlic, turmeric, chili powder, coriander powder, and salt for at least 30 minutes. Heat oil in a pan over medium heat. Add onions and cook until soft and translucent.

Add tomatoes and cook until they break down into a paste. Add the marinated chicken and stir to coat. Cover and simmer for 20-25 minutes until chicken is cooked through. Sprinkle with garam masala and fresh coriander before serving.