Soak the chicken in the homemade marinade
Place the chicken in an oven tray and add the remaining ingredients.
Roast the chicken for 15-20 minutes at 225 C until golden
Remove the chicken tray, cover it with foil, and roast the chicken for another 15-18 minutes until cooked through.
Soak the rice for 20 minutes
Heat the cooking pot with ghee, sauté the onions and add the spices
Pour 750ml of water and the kewda water into the pot and bring it to a boil
Add the saffron and let it cook for 5 minutes
Drain the rice and add it to the pot, bring to a boil, cover and cook for 15 minutes