Saleeg

In a medium bowl, boil the chicken and add the onion, mixed spices, black pepper, cardamom, and salt. Cook for 30 minutes or until the chicken is done.

Remove the chicken pieces and onion and keep them aside in a skillet.

In the same pot, add the rice to the chicken stock. Cook it for 10 minutes.

At the same time, grease the chicken pieces with ghee and roast them for 30 minutes.

Add the butter and milk for rice, stir then add the magic by adding Rainbow tinned cream. Cook the mixture for 10 minutes.

Pour the rice in the serving dish, then add the roasted chicken on the top.