Over heat, add ghee, onions, whole spices, and black lemons.
Then add black pepper, paprika, cumin, coriander powder, turmeric, and mixed spices.
Add tomatoes and tomato paste.
Add chicken and mix for approximately 3-5 minutes.
Add water, salt, and red-orange food coloring and leave for about 35 minutes.
Then, place it in the oven and add the marinade: olive oil, pomegranate molasses, tomato paste, and paprika.
Bake in the oven, both top and bottom, for 12 minutes at 200°C.
Add the rice to the boiling water and let it cook.
Add green pepper and curry leaves and serve.
For garnish: toasted nuts with olive oil, zareshk, and chopped coriander.