For Marination: Wash and clean chicken and marinade it with the ingredients mentioned in the marination section. Keep aside for at least 3 hours.

For Rice: Wash and soak the basmati rice in water for 30 minutes. Drain and fry the rice in ghee just for 2-3 mins. Keep it aside or in refrigerator for at least 1 hour.

For Masala: Heat oil in a pan and once hot add cloves, cinnamon stick and bay leaves. Saute this till they begin to sizzle. Be careful not to burn it.

To this add the onions and fry until it goes translucent to golden brown. Now add ginger garlic paste to this and cook till the raw smell disappears. Add green chillies and saute till the raw smell disappears.

Add chicken and fry till the color changes to white for about 3 to 5 minutes.

To this, add chopped tomatoes, mix well and add required salt. Let this simmer for 3-4 mins on low to medium heat. Now add the red chili powder, coriander powder, chicken masala powder, turmeric powder and garam masala powder. Fry it all together for about 3-5 mins or until the oil begins to separate.

Add yoghurt and 3 cups of water. By now the chicken should be almost cooked soft. Add mint and coriander leaves and fry till you get a nice smell. Pressure cook for one whistle.

Remove from heat and from the gravy measure out 3 1/2 cups. Keep this aside. If there is any remaining water in the pressure cooker, cook till it reduces.

Add the fried rice and the measured gravy into the pressure cooker. Cover the pressure cooker with the lid and turn on the flame to very low. Cook it for about 5-10 minutes, do not let it whistle. If using normal rice that is slightly on the harder side to cook allow it to whistle once.

Once rice is cooked, remove from heat. Stir in gently, ghee and lemon juice to prevent the rice going mushy.

Garnish with coriander leaves, roasted cashews and fried onions. Serve hot with raita, pickle and pappadum.