Marinate the chicken for 1 - 2 hours with ginger garlic paste, red chilli powder curd and salt. Keep it covered and in the fridge.

In a deep pan heat oil and ghee and add the dry whole masalas. Add onions and cook for 30 minutes or until it becomes birista or crispy brown.

Add the chillies and ginger garlic paste and cook till it becomes almost like a paste. Add the tomatoes and cook till the tomatoes have become soft.

Add haldi, coriander powder, garam masala, and biryani masala and cook till oil begins to separate.

In another pot boil water with a tablespoon of salt and a teaspoon of oil. After it boils add the rice and cook for 10 minutes or till the rice is Al dente (cooked yet firm to the bite). Add a teaspoon of saunf to the rice. Strain the rice and let it cool. Put little red food colour and toss the rice. Little should have colour and the rest can be white.

In a deep heavy bottomed vessel (preferably a copper vessel) put an even layer of rice followed by an even layer of the chicken masala. You can add dry fruits like cashews in between if you like. Repeat this till all the rice and chicken masala is over.

Put the vessel over the gas and keep the gas slow. Either you can use atta to seal the lid to the vessel or you can use cooking paper. Let it sit on the gas for about 10-15 minutes.

Garnish with fresh coriander and dry fruits. Serve with raita.