Wash and soak the rice for 30 minutes. Drain and set aside.

Add all ingredients for the chicken and mix well to marinate. Leave aside for 30 minutes.

In a saucepan, add the ingredients for the masala. Bring it to boil. Cook for about 10 minutes till soft. Allow to cool. Blitz into a smooth paste.

In a large pan, heat the ghee. Fry the ginger garlic paste. Add the chicken along with all the marinade - add some water in the bowl to rub off all the marinade and pour into the pan. Cook on low flame.

Once the chicken is partly cooked, add the masala.

Cook, stirring occasionally till done. Add 3/4 tsp garam masala powder and mix well. Adjust seasoning.

Meanwhile, bring water to boil in a pan along with the salt, turmeric and oil to cook the rice. Once the water is boiled, add the rice and allow it to come to a rolling boil. Keep the flame to bare minimum and cook till the rice absorbs all the water. The rice would be cooked with a slight bite.

To start the process of dum, keep a tawa to heat and keep the saucepan with the chicken masala on top. Sprinkle in some coriander and mint leaves. Layer the rice on top. Sprinkle in some garam masala powder, some more coriander and mint leaves and the rose water. Close the lid tight and cook on dum for 20-25 minutes. Switch off.

To serve, open and toss the rice well. Serve warm with raita and pickle.