Saffron / Yellow colour- a pinch mixed with some milk
Soak the rice for 30 mins..Drain it and set aside.Heat a big pan with lots of water and bring that to boil...Add salt to it and add in the rice...Simmer this till the rice is ¾ cooked..Drain it and leave it to cool so that it gets into individual grains..
Marinate the chicken with curd, coriander powder,salt and garam masala powder for 30 min..
Heat butter and oil in a kadai..Add in cardamom,bay leaf,cinnamon,cumin,mace in this and fry for 30 sec.
Add in ginger garlic and chilli paste and cook for 30 sec.
Add in cashew paste and cook till oil separates.Add in the marinated chicken and mix well.
Throw in mint leaves and coriander leaves...Pour a splash of water and bring this to boil..
Simmer this until the chicken is cooked.There should be some gravy left in this..
Now take a oven proof dish or a microwave dish...Spoon half of the chicken gravy in the bottom..
Add rice,fried onions,mint,coriander leaves on top..
Spoon some more gravy on top of the rice..Finish it off with some more rice,fried onion,mint,coriander leaves,raisins and saffron liquid.
Cover this with foil and place it in a 120°C(240°F) oven for 30-45 mins.If you are going to use microwave,Cover this with the microwave lid or plastic wrap and cook it on high for 10 mins..
Take it out of the oven and mix gently...Serve hot with any curry..