3/4 cup Laila basmati rice
or Surya longgrain rice
1 ½ cups water
salt to taste
3 tablespoons vegetable oil
1large onionchopped
½ teaspoon ginger paste
½ teaspoon garlic paste
1teaspoon cumin ground
1teaspoon coriander ground
½ teaspoon tumeric powder
1each bay leaf
2 each cloves
2 each cardamom pods
1 pinch cinnamon
1 small tomato quartered
1small potato peeled and quartered
3 tablespoons yogurt, plain
1/4 teaspoon saffron

Wash rice and put in a small saucepan. Bring it to a boil on high heat, then cover and simmer gently until all the water is absorbed. The grains should be tender but firm. Set aside uncovered.

Heat oil in a large saucepan (medium heat), add onions and fry till golden around the edges, add garlic and ginger.

All at once add all the spices and fry one minute longer. Add all  ingredients except saffron. Add salt to taste. Cover and cook on low heat stir occasionally (about 1/2 hour).

Add half the prepared rice, spreading it evenly over the mixture, drizzle one tbsp of oil over it and add the saffron mixed into two tsp of milk.

Cover with remaining rice, cover and cook on very low heat for ten minutes. Serve accompanied with whipped, lightly sweetened yogurt.

The chicken could be substituted with 1/2 pound of mixed vegetables.