| • | Put all the ingredients of the marinade in a normal bowl and mix well.
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| • | Add chicken pieces to it and leave only for an hour.
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| • | Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it.
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| • | Cook the rice until 3/4 th is done, drain and keep it aside.
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| • | Heat oil in a thick bottomed cooking pan and add left over whole garam masala.
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| • | Allow it to crackle, add chopped up onions and cook it until light golden brown.
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| • | Add 1 tablespoon of the left over garam spices and all the left over ingredients.
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| • | Cook for 5 minutes, mix marinaded chicken with it.
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| • | Cook until chicken is tender.
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| • | Place disjunctive layers of chicken and rice.
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| • | Now sprinkling saffron, left over garam spices powder and butter in between the layers and on the top.
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| • | Carefully end it with the rice layer topped with saffron & rose water.
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| • | Cover and seal it with an aluminum foil.
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