for rice part
    1. 3 1/2 cups Indian Basmati rice, long grain
    2.  pure water to cook rice (see below)
    3. 2 Maji veg broth cubes, dissolved
    4. 2 cups carrots and 3 cups potatoes (after cut into cubes),  partially cooked

for chicken part:

• 2 Tablespoons sheep butter (arabian samn) or 3 TBS goat butter

• 1 medium onion, chopped;  plus additional one, sliced for garnish
• 2 cloves fresh garlic, minced
•  1 teaspoon of fresh ginger, peeled and grated
•  2 pounds boneless chicken breasts 
•  1 cup of can or box chicken broth
•  2 medium tomatoes, peeled and mashed
•  2 tablespoons tomato sauce
•  1/2 cup of sour yogurt (Greek strained yogurt)
•  one Tablespoon of freshly squeezed lemon juice
•  1-1/2 Tablespoons Garam Masala spice
•  1/2 teaspoon Turmeric spice
•   1 Tablespoon Cardamon pods, ground a bit (put seeds and pods all in mix)
•  2 Tablespoons of fresh chopped Coriander/Cilantro
•    2 Tablespoons of fresh chopped Mint
•    a package of Saffron threads boiled in a cup of water (until dark)
•    1-2 tablespoons Rose water 
•    1-2 cup white grape raisins, for garnish

Preparation:

• Boil saffron in a cup of water until dark in color.  Cool.  Set aside. If high quality, soak saffron threads in ¼ cup (60ml) pure water
• Partially cook carrots and potato cubes, set aside
• Dissolve the Maji veg broth cubes in water and use as part of the water for cooking the rice.   To partially cook rice, cook in rice cooker with ¾ cups water per cup of rice.   Or put the rice in cold water, 1 cup per cup of rice, with the dissolved broth cubes.  Bring to a boil, stir.  Then cover and cook for 15 min, on low, until the rice is partially cooked.  Then set aside and let it cool. 
• Measure and make a smooth mixture of chicken broth cubes, yogurt, lemon, tomato sauce, spices.  Set aside.
• Then, warm the butter, in a big heavy skillet( or wok), then fry the one chopped onion for 5-4 min until golden.  (Reserve other onion for final garnish). 
• Next add the garlic and ginger; stir until you smell something with a distinct smell (about 2-3 min). 
• Then add the chicken, 1-2 teaspoons salt, and stir until the chicken browns (about 3-5 min)   
• Next, add the paste mixture of:  yogurt, lemon juice, tomato and spices. 
• Add the carrots and potatoes.   
• Let it simmer on a very low for 10 -15 min, until “gravy” reduces/thickens. Turn off the stove and let it cool.
  

• Afterward, in a heavy pot with a tight fitting lid (oil the bottom), over half of the rice,  put the chicken mixture, add the mint, and coriander.   Place the rest of the rice over the chicken.
• Add the rose water, and the saffron and water over the mix.  
• Cover the pot tightly and let it cook for 20-30 min without lifting cover until the rice cooks completely (don’t let it burn on the bottom). 
• Carmelize the other thinly sliced onion for a longer time (until crisp).  Put just the onion in first, then add:  the raisins, plus a dash each of powdered thyme, ginger, cumin, and cardamom (equal amounts so no one flavor predominates).
• Garnish with fried onion and raisins, and serve.