Wash and soak the rice in water for half an hour.

Boil water (around 10 cups) with salt.. Once boiled, add the rice and cook till almost 80% done. Drain immediately and set aside. While checking the rice, do ensure that there is a slight bite inside.

In a pressure cooker, heat two tbsp ghee and fry one onion till brown. rain and set aside.

Fry the cashew nuts as well. Set aside with the fried onions. .

Add another tbsp of ghee and saute the onions and chillies, with a pinch of salt till transparent.

Add the chicken, tomatoes, ginger paste, garlic paste, 1/2 tbsp garam masala, turmeric powder and salt, give it a nice stir and cook for one whistle.

Switch off the flame and empty the pressure off the cooker. Open the lid, stir in the lime juice and yogurt and mix well to incorporate.

In a deep saucepan, put the chicken masala. Layer the rice on the top of it.

Now sprinkle the chopped mint and coriander leaves, along with the remaining 1/2 tbsp garam masala powder, the fried onions and cashews, the rosewater and the saffron soaked milk, as well as the remaining one tbsp of ghee.

Close the top well with aluminium foil and close the lid tight.

Heat a chappathi tava on the gas stove and keep the saucepan on top for dum for 25-30 minutes. Serve warm with raita and pappad!!!