1. Scrub and wash the grain and soak it in water for around 15-twenty minutes.
2. Cut the chicken into even-sized pieces.
3. Inside a bowl, add all of the marinade ingredients and coat the chicken pieces well by using it. Allow it to marinate for some time. (fifteen minutes)
4. In the intervening time, heat some ghee inside a pan and add all of the whole spices for that masala together with ginger root-garlic clove paste. Once the spices turn slightly brown, add some onions.
5. Prepare the onions partly on slow heat to make sure that they don't change their colour. If you feel heat gets excessive to deal with, place in some water.
6. When the onions are nice, glossy, well cooked and near altering colour, add some yogurt.
7. Add some yellow chilli powder and prepare on low heat for one minute.
8. Now add some chicken, adopted by saunf powder and salt. Mix well.
9. Then add water and allow it to prepare for 10-12 minutes (up until the chicken is partly cooked). Once done, remove from heat and allow it to awesome. Choose the bits of chicken and strain the gravy them over.
10. Add some finishing spices towards the 'jhol' (the chicken and liquid), adding the cream into it. This is actually the jhol or even the infusion where the grain is going to be cooked. Bare this aside.
1. Inside a pan, heat water. Add salt and rose water into it.
2. When you are looking at a boil, add some grain. Prepare it partly and aside.
3. In another pan, heat 1 / 2 of the jhol you've made earlier with the chicken pieces. If this involves a boil, add 1 / 2 of the grain into it.
4. Check seasoning before adding grain after which you'd be unable to adjust it.
5. Add some grain towards the jhol and sprinkle some ginger root juliennes and sliced eco-friendly chillies.
6. Now add some partner from the grain and jhol. Allow it to prepare on the low heat (on dum, in it's own heat) engrossed in foil for around ten minutes (up until the water evaporates and chicken and grain are fully cooked).
7. Drizzle with a few rose water and serve hot.