Heat ghee and cooking oil and fry the onions on medium heat until they become fried, brown and crispy. Drain the oil and keep aside. Next, fry the cashews and raisins in the same pan and drain and keep aside.

Wash and keep the rice aside. Keep a pan (for the rice) on another stove and heat ghee. Add the drained rice and fry for about 2 minutes. Add water (2 cups) and add the whole spices: cardamom (seeds), cinnamon and cloves.

Add the lemon juice, mix and let rice cook on high heat on open flame (or the way you would cook rice). Usually I drain water from the boiled rice but in this recipe it is not possible because we added spices. So, when the rice is boiled and done, turn off the heat and cover it and let it sit.

Warm the milk in microwave for about 30 seconds and add the saffron strands to it. Keep aside.

By the time the rice is cooking, we can prepare masala for the chicken. In the same pan where we fried onions, add the chopped tomatoes and let cook on medium heat till they soften. Then add ginger, garlic, green chillis and mixed well.

Now add the chicken to the pan and mix well. Add the mint leaves and salt and cover the pan. Let it cook for about 10 minutes and remove the lid.

Add half of the fried onions and biryani masala. Add lemon juice and coriander leaves. Mix well and turn off the heat.

Till now, the rice is also ready. Now keep this pan aside and spread 1/2 of the rice over this curry. Sprinkle garam masala and coriander leaves. Add half the remaining onions, cashews and raisins. Add another half of rice (leave out about a bit).

Add the remaining onions and cover the onions with the little left over rice. Add the saffron milk and cover the pan.

Now knead the dough as you would for chappati and tightly cover the edges of the cover on the pan with it so it gets sealed and no air can escape.

Keep this pan with cover on low heat for about 15 minutes and let cook. Remove the seal, open the cover and serve hot !!