In a blender, add green chilies, cream, all the spices, garlic ginger paste, lemon juice and salt. Blend until the green chilies are completely blended.

In a bowl, whisk yogurt until smooth and add the chili cream. Your marination is ready

Marinate the chicken with ½ of the marination sauce and reserve half for rice.

You can smoke the chicken with coal at this point if you want.

Refrigerate the chicken and let it marinate for at least 2-3 hrs or overnight.

Put the chicken cubes on skewers.

Add 1 tbsp of cooking butter or ghee in a pan and grill the skewers from all sides at medium flame to high flame.

Cover the cooked chicken and set aside.

Wash and Soak the rice for 20 minutes in water, or until needed.

In a pot or cooker, add ghee/oil.

Add all the whole spices, zeera and onions and let the onions turn golden brown at medium flame.

Turn off the flame and remove half of the onions from the pot and set aside.

Add the rice, garlic ginger paste, salt, whole red and green chilies.

Now add 3 to 4 green chilies to the Malai mixture that was left over from the chicken and blend it.

Add this malai mixture to the rice.

Add enough water to the rice so that the water level is just slightly (½ inch) above the rice in the pot.

Cover the lid and and cook at medium to high heat for 4 to 5 minutes or until all the water evaporates.

Once all the water evaporates but the rice is still soggy, cover the lid again and reduce the flame to low. Keep a girdle or an insulating pad below the rice and cook for another 4 to 5 mins or until the rice is done.