Wash the rice well. Soak in water for 15 minutes and then drain.

In a pressure cooker, heat half the oil and add the chopped onions and saute with a pinch of salt till soft.

Add the ginger garlic pastes, chillies and tomatoes and cook for five minutes.

Add the coriander powder, turmeric powder and half of the coriander leaves and mix for a couple of minutes.

Add the chicken pieces, mix well and cook for a whistle. Switch off and let the pressure go by itself.

Once the pressure is gone, measure out one cup of chicken stock and set aside.

Add the remaining coriander leaves and the lime juice.

If there is a lot of liquid still remaining. switch on the flame and cook on high till the masala is almost dry and coats the chicken. Otherwise, leave as is if you need more masala for your rice.

Add 1/2 teaspoon of the garam masala and switch off the flame.

In a large saucepan, add the ghee. Fry the sliced onion till brown and set aside.

Fry the cashews and raisins and keep aside.

Into this ghee, add the whole masalas and fry for a couple of minutes till an aroma spreads in the kitchen.

Add in the drained rice and fry the rice for a couple of minutes more.

Add the hot water into the rice. Keep the flame on high till the water boils completely.

Add in the mint leaves and salt, and keep rice on lowest flame till completely cooked. Stir in between one time to ensure proper mixing.

Once the water is completely absorbed, add in the chicken stock and mix well. The rice may still have a little bite, switch off.

In a deep dry pan, spread the chicken masala, then half the rice. Then sprinkle half the fried onion, cashews and raisins, half the remaining garam masala, and some chopped coriander and mint leaves.

Add the remaining rice and then sprinkle on top all the remaining of the dum ingredients. Keep the lid tightly closed and cook on low flame for 15-20 minutes.

While serving, take off the rice into a platter and spread the chicken masala on top of it. Serve hot with raita, pappad, and pickle!!!