1. Tie all the ingredients for the bouquet garni in a thin muslin cloth.
2. Cook the rice in water along with the bouquet garni, ghee and lemon juice till the rice is 90 per cent done.
3. Drain and keep aside.
4. Discard the bouquet garni.

To Make Chicken:

1. Soak the red chillies in hot water for 30 mins.
2. Make a paste, adding a little water if necessary.
3. Heat ghee in a heavy bottomed wok.
4. Add the cumin seeds and when it starts spluttering add the onions.
5. Saute till pink.
6. Add the ginger garlic paste and green chillies.
7. Saute for a minute.
8. Add the chilli paste and turmeric powder.
9. Stir for 30 seconds and then the chicken pieces.
10. Fry on high heat till the colour of the chicken pieces change from white to light brown.
11. Add half the yoghurt and salt and keep on cooking till the oil separates.
12. Add � cup water and cook till the chicken is done.
13. Add lemon juice and garam masala and mix.

To Assemble:

1. In a large pan, smear oil on all sides and the bottom.
2. Place � the chicken on the base.
3. Then sprinkle � the balance yoghurt on top layer with � the rice and � the mint.
4. Repeat. Sprinkle vetivier water and saffron.
5. Close with a tight lid and seal with dough.
6. Place the pan on top of a griddle and cook on low heat for 12-15 mins.