Tandoori rice

.2 kg chicken (breast and thighs)
.1 ½ kg basmati rice
.1 kg potatoes (peeled and cut into dices)
.1 kg onions (cut into slices)
.1 bowl frozen mixed vegetables
. 2 green chilies (cut into halves)
. 3 tbsp tomato puree
. 2 tbsp garlic paste
.2 tbsp ginger paste
.1 small bowl yogurt
.1 small cup fresh coriander (chopped)
. 1 small cup fresh mint (chopped)
. 4 tbsp Tandoori powder
. 1 teaspoon cinnamon powder
. ½ teaspoon cloves powder
. 8 cloves cardamom
. 2 cinnamon sticks
.2 tbsp ghee
.few saffron threads (to put in ½ cup of hot water)
.2 cups water
.oil for fry

.Pour chicken pieces in a large simmering pot with the following ingredients
(a) Ginger and garlic paste
(b) Cinnamon powder
(c) Cloves powder
(d) Tandoori powder
(e) Yogurt
(f) Fresh chopped coriander
(g) Fresh chopped mint
(h) Salt
(i) Tomato puree
(j) Green chilies
(k) 1 bowl onions
(l) 2 cups water
.Mix well and bring to cook on low heat for 15 minutes. Remove from heat
.cook rice to semi cook, drain and leave aside
.Heat oil and fry the remain onion till brown. Remove, keep aside
. Fry potato dices in the same oil, fry till lightly brown. Remove keep aside
. Fry frozen mixed vegetables for 5 minutes. Remove, keep aside
.Add half amount of rice over chicken preparation, follow by half fried onions, half fried potato dices, half mix vegetables, and spread half saffron water
. Repeat same step with the remain ingredients
.Bring the preparation back on heat, cover the pot and cook on low heat for 15 minutes or till you see steam coming out
.To serve, take a layer of rice at the top, a layer in the middle and the chicken in the bottom of the pot, mix together and serve 😉