Heat sufficient water in a deep non stick pan, add rice, salt, cinnamon, cloves, green cardamoms and cook.

Heat 2 tbsps oil in another non stick pan, add chicken, turmeric powder and salt and sauté. Grind ginger, garlic and onion and add to the chicken and mix. Cover and cook for 3-4 minutes.

Add green chutney, adjust salt and mix well. Add yogurt and mix. Add garam masala powder and mix again. Take saffron and milk in a small bowl and heat in a microwave oven for ½ minute. Add fried onions to chicken and mix and cook till slightly dry.

When the rice is almost done strain it into a bowl. Add desi ghee and mix and spread the rice over the chicken. Sprinkle rose petals, saffron milk, rose water, kewra jal, garam masala powder, a few fresh torn mint leaves. Cover the pan and seal with dough. Cook under dum for 10-12 minutes on low heat. You can even keep the pan over a hot tawa and cook till done.

Serve hot garnished with fresh mint sprig.