1. Heat butter and saute 1 cup onion.

2. Add chicken and cook for 2 minutes.

3. Add flour, saute till light brown.

4. Add the pistachio paste, saute for 1 minute.

5. Gradually add milk, stock, chillies and 1/2 cup spring onion. Cook for 2-3 minutes season with salt, pepper and ajinomoto and remove from fire

6. Fry remaining spring onions in oil, add rice and remove from fire.

7. Grease an oven proof dish, spread half the rice, spread the sauce over it and cover with remaining rice.

8. Sprinkle some chopped pistachio on the rice and knobs of butter. Bake for 10 minutes. Decorate with carrot petals.

Nowsit back coyly and see it finishing off the plate. If it so happens I get the credit for having given you my secret, if otherwise blame it on your ineptitude. Good Luck !