Heat half the ghee in a deep saucepan. Add half of the onions and the green chillies slit and cook till transparent.

Add the ginger and garlic paste and cook till the raw smell is gone.

Add in the chicken and fry for five minutes. Add the yogurt and salt, cover and cook.

When the chicken is half done, add the lime juice, half the mint and coriander leaves and mix well. Now cook till the chicken is tender and the water is absorbed. Set aside.

Wash and drain the rice.

In a large pot, heat up lots of water with salt and the whole masalas (cloves to cardamoms). When the water starts boiling, add the rice and cook till 80% done.

Drain immediately and set aside.

In a frying pan, add in the remaining ghee. Fry the remaining onions, sprinkled with salt till crisp and brown. Drain and set aside.

Now fry the cashews and raisins till done. Drain and set aside.

Heat a chappathi tawa on the stove for dum.

In the same saucepan as the chicken is cooked, sprinkle half of the fried onions, cashew and raisins along with 1 tbsp garam masala powder.

Layer in the cooked rice over the chicken and level on the top.

Sprinkle the remaining chopped coriander and mint leaves, remaining fried onions, cashews and raisins, remaining 1 tbsp garam masala powder, rosewater and finally the ghee in which the onion-cashew-raisins were fried.

Wrap the top with aluminum foil and close the lid tight. Keep it on the hot tawa on low flame for around 15-20 minutes for dum.

Serve warm with pickle, raita and pappadam!!!