Biryani. Need I say more?
I usually prefer mutton biryani, but this one is made with chicken.
Marinate chicken (with bone) in yogurt and spices for at least an hour. Saute chopped onions, ginger and garlic in mustard oil. Add the chicken (with bone) and salt and turmeric. Add the standard masalas - cumin, coriander, garam masala - and add water to cover and cook till the chicken is juuuust done. Don't overcook. Keep the curry thick and not very runny.
Cook rice with whole garam masalas - cloves, bay leaves, throw in a cinnamon stick - and cook until 80% done.
Slice onions and saute in very little oil and garam masala and cumin until almost burnt. Set aside.
Put a little saffron in a few spoonfuls of milk and set aside.
Grease the sides and bottom of a pot with ghee. Layer rice and chicken so that the top and bottom layers are rice. Pour the saffron milk all over the top layer and put the burnt onion garnish on top. Cover preferably with rolled out whole-wheat dough, or just a lid if you don't have dough, and slow-cook on low heat. The biryani should be ready in 15-20 minutes.