Powder the ingredients under "for garam masala". We will be using this garam masala throughout the recipe. Put it into an airtight container.
Combine all the ingredients under "for marination" well in a bowl. Marinate overnight.
The next day, grind the ingredients under "for grinding' and set aside.
In a deep pan, heat oil. Add the onions and a pinch of salt and saute till soft.
Add in the powders and saute for a couple of minutes.
Add the ground masala and curry leaves and saute till oil floats on top. If sticking at the bottom, sprinkle in some water.
Add the tomato, coriander and mint leaves and cook till the tomato gets mashed.
Now add the chicken along with the marinade and combine well. Cook till the chicken is almost done. Stir occasionally. Adjust the salt.
In another pan, boil water. As it starts to heat, add all ingredients except rice. Bring to rolling boil. Add the drained rice and cook for 10 minutes. Drain.
For preparing the dum ingredients, heat ghee in a frying pan. Fry the onions till browned and crisp. Drain onto a kitchen towel.
Fry the cashews and raisins till done. Drain and set aside.
To do the dum, heat a chapathi tawa.. Drizzle half the fried ghee at the bottom of the layering saucepan.
Put a thin layer of rice. Dump all the chicken masala onto it.
Sprinkle in half of the fried ingredients and 1 tbsp garam masala. Add in the remaining rice.
Sprinkle in the remaining dum ingredients including the garam masala and the remaining ghee.
Seal tightly using an aluminuim foil and close the lid. Keep on dum for 15-20 minutes and switch off. Allow to rest for 10 minutes.
Before serving, mix well with a ladle. Serve hot with pickle and raita.