Heat ¼ cup oil in a pan and fry1 chopped onion along with all spice as required
When slightly golden brown add 1tbsp ginger garlic paste, 1/2kg chicken and 6-8 whole red chilies. Cook for 3-4 minutes
Now add 250g yogurt, mix well cover and simmer for 5-6 minutes
Uncover and check if chicken is tender.
Grease an oven tray with butter and spread a layer of half of the rice.
Top with the chicken followed by chopped mint leaves , 5-6 green chilies, 25g peeled and chopped almonds and chopped pistachios
Finally cover with the remaining rice
Sprinkle kewra and saffron on top
With the help of a rolling pin roll out 1/2kg puff pastry, cover the oven tray with the puff pastry and brush with 1 beaten egg
Bake at 180C until the puff pastry is golden brown