Wash and soak Basmati Rice (1 kilogram) for an hour.
Meanwhile, boil some water in a vessel and add Salt (to taste), Ground Black Pepper (to taste), and Ground Green Cardamom Pod (8) to it. After the rice has soaked, add it to the water. Once the rice is 3/4th cooked, drain it and keep aside.
Add the strands of Saffron Threads (5) to the Milk (1/2 cup) and set aside to soak.
Heat Clarified Butter (4 tablespoon) in a deep wok and fry the sliced Onion (3) until golden brown. Drain and reserve.
Heat remaining clarified butter (adding more if required) in a deep kadhai or wok and add grated Fresh Ginger (50 gram), Garlic (6 clove), and Ajwain Seeds (2 teaspoon). Ad the garlic gets brown, add the Ground Onion (5).
Mix in the Cashew Nuts (50 gram) and Poppy Seeds (2 tablespoon) and continue to fry. Sprinkle Garam Masala (5 tablespoon) and Kashmiri Red Chili Powder (3 tablespoon) and mix it well. Cook until the fat starts showing at the surface, adding a splash of water occasionally as required if it looks too dry.
Add the Chicken Breast (1 kilogram) and let it cook over high heat for 5 minutes, then covered and simmer for about 15 minutes, stirring occasionally, until chicken is cooked through.
Once the chicken is cooked, add the rice to cover the chicken masala. Drizzle the saffron and milk mixture over the top, along with some Clarified Butter (2 tablespoon) and the fried onions. Cover the lid and cook on low for 15 minutes.
Remove the lid and serve in bowls! I like to serve it with some garlic yogurt.