Marinate the chicken along with the masalas in a pressure cooker for an hour. Pressure cook the chicken for one whistle, switch off and allow the pressure to go on its own. (refer notes)

In a large saucepan, heat ghee. Add the onion and slit green chillies along with salt and cook till the onion turns transparent.

Add in the ginger and garlic paste and cook for 5 minutes.

Add the chopped tomatoes and cook on low flame with a tight lid till the tomatoes get completely mashed and incorporated into the onion.

Literally you would not be able to make out the onion or the tomato - it needs to get that mashed up. The more you cook the onion tomato masala, the tastier the biriyani turns out to be!

Once the masala is well cooked, add the garam masala and lime juice. Give it a mix.

Finally dump in the cooked chicken along with all its stock and cook till the masala becomes slightly dry. Ensure not to dry it up too much, or else your biriyani will not be moist.

Cook the rice. Heat ghee, splutter the whole masalas. Fry the onion and ginger. Add the water, bring to a boil. Add the salt and the rice, and cook till done.

Now let's prepare the dum ingredients. In a small kadai, heat the ghee.

Add in the onion and fry till it browns. Sprinkle some salt to ensure that the onion stays crisp.

Drain the browned onions onto a kitchen towel.

Fry the cashews till brown and drain. Fry the raisins till puffed up and drain.

For the dum, take a large saucepan which is dry. Spread a thin layer of Neychoru on the bottom.

Now dump in the prepared chicken masala and spread to make it even.

Sprinkle half of the garam masala, chopped coriander and mint leaves and fried dum ingredients.

Add all the remaining rice on the top and spread at the top to level.

Sprinkle the remaining dum ingredients on the top. Finally sprinkle the rose water.

Wrap up the top with aluminium foil, close the lid tightly and leave on the lowest flame possible for 30 to 45 minutes till a lovely aroma spreads across your kitchen!!!