Rinse, wash and drain the soaked rice. Cook rice until water is absorbed and rice are done. Set aside to cool down.

In a pan, heat oil and temper with whole spices (cinnamon, cardamom, cloves, bay leaf, star anise and mace). Add onion and green chillies. Sauté till light brown.

Add ginger-garlic paste, tomato paste, turmeric powder, red chilli powder, whole spices powder and salt mixed with a little water. Fry until oil separates.

Prepare K&N’s Mughlai Tikka as per the instructions on the pack

Add prepared K&N's Mughlai Tikka in the gravy and cook for 2 minutes.

In a large pan, layer the chicken tikka gravy, boiled rice, fresh coriander, fresh mint and repeat it.

Add saffron soaked in milk, rose water, yellow food color, garnish with fresh coriander and fresh mint. Cover lid of the pan for 10 to 12 minutes.

Open the lid of the pan and place a live charcoal over a foil and keep it on the rice as shown. Drizzle some oil or ghee over it. Simmer on a low flame for 1-2 minutes.

Serve hot with raita, sliced onions and lime.