Basmati or long grain rice – 500 grams.

Chicken – 800 grams.

Butter – 2 tablespoons.

Almonds – 50 grams.

Pistachio – 50 grams.

Orange peel – 100 grams.

Sugar – 500 grams.

Onions, sliced – 2.

Oil for cooking – ½ cup.

Salt and pepper – as per taste.

In a bowl, allow rice to soak for 2 hours.

In a large skillet, add the oil and onions and fry till the onions are golden brown. To this add the washed and de-skinned chicken pieces. Fry till brown, and then add water, salt and pepper and cook for another 20 minutes. Keep adding water if necessary but make sure at the end of it there is about ½ cup of water left in the cooked chicken. Shred the chicken pieces.

In a separate dish, add water and sugar and bring to boil. Next add the chicken stock, 3 teaspoons of oil and saffron and mix well.

Slice the almonds and soak in cold water for an hour along with the pistachios.

Slice the orange peel and boil in water for a few minutes, drain and repeat this procedure once more. After this, soak them in water for an hour, drain and do this once more.

Add the soaked orange peel in water and sugar and boil, then drain.

Boil the rice in water, rinse and drain. After this add oil, butter and hot water in a cooking dish. Place half the rice in this and top with shredded chicken. Cover with some more of the rice, top with almonds, orange peel and add another layer of rice. Pour the sugar and chicken juice over the rice.

Let the rice cook for half an hour and garnish with almonds, orange peel and pistachios.