Take green chutney in a bowl, add yogurt, salt, turmeric powder and mix. Marinate chicken pieces in it for an hour.
Cook brown rice in four cups of water adding with salt, half the cinnamon, green cardamoms and cloves till three fourth done. Drain and set aside.
Heat ghee in a deep pan, add the remaining cinnamon, green cardamoms, cloves and sliced onions and sauté till the onions turn brown. Add garlic paste, ginger paste and sauté adding a little water to avoid scorching. Add marinated chicken, mix and cook.
Reduce heat, cover and cook for five minutes. Add chopped fresh coriander leaves. Dissolve saffron in milk.
Take a deep microwave bowl. Spread a layer of half the brown rice at the base. Sprinkle half the saffron milk, rose petals, mint leaves, fried onions, kewra water, rose water and garam masala powder.
Spread the chicken gravy and again spread layers of the remaining brown rice, saffron milk, rose petals, mint leaves, fried onion, kewra water, rose water and garam masala powder. Cover with a cling wrap, make a few holes on it.
Cook on Microwave HIGH (100%) for five minutes. Allow standing time of five minutes.
Remove the wrap and serve hot with a raita of your choice.