Take a big saucepan and add oil and ghee in it, then add cardamom, cinnamon, big cardamom and one cup sliced onions, fry it till brown.

Add water so that onions do not get brunt.

Add ginger paste, garlic paste, almond paste, pistachio paste, nutmeg powder, mace powder and salt and cook well till the oil separates from the spice.

Add 6-7 green chilis torn from the middle.

Add plums, cook in middle flame without lid till the chicken gets fully boiled and becomes dry with spice and oil separates.

Add warm milk and 12 green chilis, check the salt and wait until the mixture starts boiling.

Add rice and mix it well. Make sure the flame is high.

Add keora water and wait until the milk evaporates a little.

Take the flame to extreme low and cook it for 15 minutes with the lid closed.

After 15 minutes, turn the rice.

Close the lid again and cook for another 15 minutes.

Add saffron water and close the lid and keep it covered till the serving. Serve it hot.