Heat oil in a wok, add ginger garlic paste, mix whole spices, 2 – 3 big green chilies, 1 glass of water and ½ kg chicken.
Cook till meat is tender. Remove meat and keep the stock aside.
In another pan boil water with a little salt. Add 300 gm rice till done.
In a separate pan make a layer of cooked chicken, spread with yogurt and dried plums.
Now make a layer of boiled rice.
Now add 1 – 1 ½ glass of prepared stock.
Sprinkle top with a pinch of yellow color and 2 tbsp kewra, simmer on low flame for 8 – 10 minutes.