Combine all ingredients to make Balochi Tikka Masala.

Dry roast all whole spices, let them cool, and grind into a fine powder. Add in powder spices, mix well, and it's ready to use. (Alternatively you may use premade karahi masala.

Heat oil in a pan. Add chicken, water, and salt. Cook until the chicken changes color.

Cover and cook on low flame for 5 minutes, then on medium flame for 15 minutes or until the chicken turns golden brown.

Add green chillies, chopped ginger, and garlic. Mix well and cook until the ginger and garlic turn golden brown, about 4 minutes.

Turn off the flame, add half of the Balochi Tikka Masala, lemon juice, and coriander leaves. Cover and let it rest for 30 minutes.

In hot water, add cinnamon, star anise, black cardamom, green cardamom, cloves, salt, green chillies, and oil. Mix well and bring to a boil.

Add soaked rice and cook until ¾ done. Strain and set aside.

Heat oil in a pan. Add cumin seeds, black peppercorns, and bay leaf mix well.

Add onion and fry until light golden, put in ginger garlic and green chilli paste mix well. Add remaining balochi tikka masala (reserve 1 tbsp for later).

Add yogurt, lemon juice and salt mix well and cook for 2 minutes. Sprinkle coriander and mint leaves mix well and reserve half quantity for later use.

In remaining masala add half Balochi Tikka pieces, coriander and mint leaves and half quantity of rice.

Pour the reserved gravy, coriander and mint leaves, remaining rice.

Place in remaining balochi tikka pieces, sprinkle 1 tbsp of balochi tikka masala and coriander leaves. Cover and give dum of low heat for 15 minutes. Serve with salad and raita.