Dump the usual curry leaves, boil some oil and simmer the rice for about 20 minutes.
Then take out the cooked rice and add the saffron seeds and a few pieces of lemon zest.
Add a few drops of turmeric powder and safflower oil.
Mix it up, and when the rice is nice and fluffy, add some to the soup.
It should be delicious.
For the chicken, I used some of the chicken thighs from the chicken kebab that I got at a stall.
They are the perfect size.
Then add some chopped onions and a little bit of turntable water, and simmer for 15 minutes.
Serve it up with some paratha. Enjoy!