Boil rice with cumin, cardamom, clove, whole black pepper, curry leaves, nutmeg powder and mint leaves.
Fry the potatoes in oil. Strain and reserve the oil.
In a pan add tomatoes and the fried onions.
Add coriander powder, red chilli powder, whole cumin, cardamom, clove, salt, whole black peppers. Mix then add a little bit water.
Add the chicken and cook for 3-4 minutes.
Add the fried potatoes and cover with lid for 3-4 minutes
Add julienned ginger, curry leaves, salt, green chillies, ginger/garlic paste and add water. Mix thoroughly.
Now add the boiled rice to the mixed curry on top of it.
In a cupful of yogurt add a little water to mix and place on top of the rice.
Mix the kewra, cardamom powder, food color and water. Pour in a circle on the rice.
Add lemon juice and scatter the mint leaves with coriander leaves.
Place a cloth on top of the rice and place the lid for 25 minutes.
With a slotted spoon mix the rice and curry mixture lightly and invert onto serving plate.
Garnish with coriander.
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