In a pan add oil and ghee then add whole spices and curry leaves cook till transluscent then add marinated chicken with salt and tomato and in low flame let it cook for 20 mins and keep stiring in between once your gravy is done keep it aside

For layering: In a big patila 1st layer with little gravy then rice add colour water then gravy layer and add rice layer add colour, sprinkle coriander leaves

Cover with foil paper and keep it in dum as shown for 15 to 20 mins on a low flame and serve hot with raita.