Soak the rice in water for 30 mins and keep a side. Marinate the chicken with red chilli powder, salt, lime juice, 1tbsp ginger garlic paste, onion puree,1 tbsp ghee, 2 spoons of store bought biryani masala paste and mix well.

Cook on medium heat till the chicken is cooked and water is evaporated. Once oil is separated, add cashew powder and mix well

If u want u can add little more oil. This process is bit lengthy, so have some patience

In another pan, heat oil and fry 2 bay leaves, 2 star anise, 4 green cardamoms, 4 cloves, 1 small stick of cinnamon until u hear splutter sound. Make a puree of green chillies, garlic, mint and corainder leaves, mediumto small onion. Add this puree to the pan and cook till oil separates from the side

Add curd, remaining paste of biryani masala, tumeric, chilli powder and saute till oil seperates from the sides

Add 3.5cups of water and salt accordingly and bring it to boil

Drain the soaked rice and add to the pan. Cook on medium heat for 10 to 15 mins

This step is optional Wait till rice is nearly cooked like 70%. Lower the flame and seal the lid with foil and close it. Cook on low flame for 10 to 12 mins. This method of cooking is called dum

Once cooked, off the flame, open the lid and let it rest for 10 mins

Layer the rice on the plate and add chicken on top. And enjoy