Lingkan Reang
Soak rice for 30 minutes, drain, and cook until ¾ done. Cool to separate grains.
Marinate chicken with curd, coriander powder, salt, and garam masala for 30 minutes.
Heat butter and oil in a pan, add spices, and fry for 30 seconds.
Add ginger garlic and chili paste, cook for 30 seconds, then stir in cashew paste.
Add marinated chicken, mint, coriander leaves, and simmer with a little water until cooked.
Layer half of the chicken gravy in an ovenproof dish, followed by rice, fried onions, mint, and coriander.
Top with more gravy, rice, fried onions, mint, raisins, and saffron liquid.
Cover with foil and bake at 120°C (240°F) for 30-45 minutes or microwave on high for 10 minutes. Serve hot.