Ingredients:
Chicken - 1, cut into 10 to 12 pieces
Milk - 1 1/4 litres
Ginger Garlic Paste - 1 tblsp
Coriander Leaves - 1 bunch, chopped
Green Chillies - 3, sliced lengthwise
Salt as per taste
Butter - 200 gms
Rice - 500 gms
Water - 6 cups
Juice of 2 limes

Coarsely Powdered Together:
Cloves - 3
Cardamom - 3
Cinnamon - 1 inch stick

For Garnish:
Green peas - 200 gms, boiled
Eggs - 3, hard boiled, peeled and cut into half

Method:
1. Boil the chicken with milk, ginger, garlic, coriander leaves, chillies, powdered masala and salt.
2. Boil till the milk is reduced to half and the chicken is almost cooked.
3. Melt butter and add to the chicken.
4. Cook the rice separately in 6 cups of boiling water till 2/3rds done.
5. Drain the excess water.
6. Spread half the rice at the bottom of a heavy based pan.
7. Add the chicken and milk mixture on top and then spread the remaining rice over it.
8. Pour lime juice and cover it with a lid.
9. Place it in a slow oven at 275F/140C for 30 minutes or till cooked.
10. Garnish with the boiled green peas and halved of hard-boiled eggs.
11. Serve hot.