Mix the chicken pieces with sour cream, ground turmeric and salt & let it sit for about 2 hours. Mix crispy onions with garam masala and set aside. Roast the cinnamon stick, brown mustard seeds, star anise, cloves, cumin seeds in a dry skillet. Pound them together in a mixer. Set aside. Pound the garlic and green chilies together. Mix marinated chicken with crispy onions mix, ground spices, paprika, garlic and green chilies. Set aside.

For the rice

Soak saffron in the warm milk and set aside. Heat the oil in a skillet and add butter,add 1 cinnamon stick and 3 bay leaves and fry until nice aroma comes out. Set aside.
Boil the water in a large pan and stir in cloves, 2 cinnamon sticks, 3 bay leaves, cardamoms & brown mustard seeds. Add rice, pandan leaves and cook until 2/3 done. (do not cover the pan while rice is cooking) Drain the rice and discard the pandan leaves. Mix the rice with salt for taste. Place all the marinated chicken in a pan. Add a layer of rice on the chicken and sprinkle with some colored milk, fragrant butter, green peas, dark raisins & mint leaves. Repeat the layers with the same order and bake in 325 deg F oven for 30 to 40 minutes until the chicken is done. (must have at least 2 layers).