In a deep non-stick pot combine the rice, water, salt and rice spices. Cook on high flame, when it starts boiling reduce the flame to medium, let it simmer under a lid until rice is cooked (around 20 min)

Strain the rice, and keep aside

Slice the onion finely and cut the tomatoes in cubes

While the rice is cooking, heat the oil in a large nonstick skillet and fry the cubed potato first if you are including it, then set the fried potato aside

Then add whole spices (cardamom, cloves, cinnamon sticks, peppercorn, and bay leaf) to the pan with the oil together with sliced onion. Fry until the onions turns golden

Add the ginger and garlic paste, tomatoes, red chili powder, turmeric powder, cumin, coriander powder and garam masala powder. Sauté on medium heat for 4 to 5 minutes.

Add yogurt, salt and chicken. Cook on medium heat, stirring occasionally until the gravy is thick and oil separates.

In a deep non-stick pan or pot, transfer half of the cooked rice, spreading it evenly.

Ladle all the gravy evenly over rice, followed by fried potatoes, soaked plums, green chilies, chopped cilantro and mint, then sprinkle with lemon juice.

Add the remaining half of the rice, spread it evenly, and sprinkle with saffron milk.

Cover the pan with aluminum foil and place the lid.

Place the pan on non-stick girdle, and cook on low heat for 15-20 minutes.

Transfer on serving plate and garnish with fried onion, and chopped mint and coriander. You can also use boiled eggs (in halves), fried raisins and nuts.

Yogurt and vegetable salad: Chop some red onions, tomatoes, cucumbers and mint, add yoghurt. Season with salt.

Salsa: Chop some tomatoes, red onions, jalapeño and parsley. Add lime juice and season with salt.