boil 2 cups water in a deep non stick pan.
mix together hung curd, ginger garlic paste ,Chilli powder, turmeric powder,garam masala powder, salt ,nutmeg powder and cardamom powder, lemon juice in a bowl to prepare marinade.
Grind the browned onions.
add it to marinade and mix 1 teaspoon oil.
Add green cardamoms ,cinnamon ,cloves,drained rice and salt to boiling water mix and cook till rice is 3/4 done.
preheat oven at 180 degree Celsius for 10 minutes.
slit the chicken breast with one side intact and open them.
Beat the chicken breast to flatten.
add rosewater, kewra water and Saffron water on top of cooked rice and mix.
discard the whole spices from the cooked rice.
put some cooked rice in the centre of each prepared chicken breast.
fold the opposite edges and roll them tightly.
Wrap the chicken roulade with Aluminium foil,seal the edge and place them on a baking tray.
put the tray into the preheated oven and bake for 20 minutes.
unwrap baked chicken roulades.
heat 1 tbsp oil in a non stick pan.
place the chicken roulades and sear from all sides till golden brown.
cut the seared chicken roulade into half inch pieces.
serve hot with Mirchi Ka salan.
