Malai Tikka Pulao
Ingredients
Boneless chicken                 500g
Basmati rice, soaked            750g
Water                                    1.375 litres
Chopped onions                   ½ cup
Tomato, chopped                  1
Oil                                         ½ cup
Yogurt                                   ½ cup
Cream                                  ¼ cup
Black pepper powder            ½ tsp
Green chili paste                  2 tsps 
Garlic paste                          1 tsp
Ginger paste                         1 tbsp
Garam masala powder         1 tsp
Cumin powder                       1 tsp
Coriander powder                 1 tsp
Black peppercorns                10-15
Green cardamoms                 4
Cloves                                   5
Black cardamom                    1
Bay leaves                             2
Star anise                              1
Green chilies (whole)            4-5
Coriander leaves, chopped   2 tbsps
Mint leaves                            2 tbsps

Directions:

•    In a bowl, take chicken and add to it ginger and garlic pastes, green chili paste, salt, black pepper powder, cumin and coriander powder, cream and yogurt. Mix everything and let the chicken marinate for 30 minutes.
•    Heat ½ cup of oil in a pan and fry the chicken pieces (without the marinade) until they become light brown.The chicken is not to be cooked completely at this stage. Remove the chicken from the pan.
•    Now, in the same oils, fry all the whole spices on low flame, for a minute in a large pan. Then add the onion and fry until golden.
•    Add chopped tomatoes and fry some more (about 2 minutes).
•    Then add the left-over marinade and cook till oil separates. 
•    Add green chilies and fried chicken to it. Cook for another 5-7 minutes. Add garam masala and mint leaves, mix and add water. Let it come to a boil and add pre-soaked rice.
•    When the rice is cooked to about 80 per cent, place a hot coal inside a small bowl in the middle of it, pour ghee over it to let the smoke come out. Cover the pan with a lid for a couple of minutes to infuse and then remove the coal. 
•    Cover the pan tightly and cook on low flame for at least 15 minutes or till the rice is cooked. 

Mughlai Shahi Tukrray
Ingredients
White bread                                                               6 slices
Ghee (for frying)                                                        1 cup
Whole milk                                                                 1 litre
Saffron strands                                                          15-20
Granulated white sugar                                              ¼ cup
Almonds and pistachio slivers, and dried rose petals (for garnishing)
Rose water                                                                 ½ tsp
Water                                                                          1 cup
Granulated white sugar                                              ¾ cup
Green cardamoms pods (crushed)                            2-3 pods

Directions:

•    Cut off the edges of bread slices and then cut them diagonally. Discard the edges.
•    Heat ghee in a shallow pan over medium heat and deep fry the slices of bread, in batches, till both sides are golden brown. Transfer the fried bread slices to a plate and set them aside.
•    Heat milk in a heavy-bottom non-stick pan over medium heat. When it comes to a boil, reduce the heat to medium-low. Add saffron strands and stir well. Cook the milk until it is reduced to half (approximately 20-25 minutes), stirring frequently. Scrape the sides of the pan using a spatula at regular intervals and add  the solidified milk back to the pan. Scrape the bottom of the pan frequently to prevent the milk from scorching at the bottom of the pan.
•    Once the milk is reduced to half, add sugar and cook for another 10-12 minutes until the it is thickened to a custard-like consistency. This milk (rabrri) should have flowing consistency but not be too thin.
•    Remove the pan from the heat and set aside.
•    Next, heat water, sugar, and green cardamoms in a pan over medium heat. Cook for 8-10 minutes, stirring a few times in between, to make a syrup. The sugar syrup should not be too thick.
•    Remove the pan from the heat and let the syrup cool down.

Assembly
•    Dip fried bread slices in warm sugar syrup for about 10-20 seconds.
•    Now, place them on the serving plate.
•    Pour over with the rabrri. Garnish with almonds and pistachio slivers, and dried rose petals. You can also put some silver or gold leaf (vark) over them to make them extra indulgent. Serve immediately.