Marinate the chicken with curd ginger garlic paste and turmeric, red chilli powder salt and lime juice for 2 hours

In a pan heat oil and ghee. Add the whole spices.  Add the onion. Fry till soft. Add some ginger garlic paste, fry till raw smell goes off.  Add few mint and coriander leaves.  Add the slit chillies.  Now the marinated chicken along with the marinade. Mix well. Cook for 10 min on medium flame till oil separates.  Mix. Lower the heat add grated coconut, poppy seed paste and cream.. mix well. Cover and cook for 20 min.  Add little water if needed. Keep this yakhni aside.

In meanwhile boil double the water that of the soaked rice.  Once it starts boiling, add the soaked rice.  Add salt. Mix well and cook till 80%. Drain the water and spread the rice over a plate so they dont stick.

Now assembling for dum process.
Place a tava over low heat. Place a handi over it. Spread 2 tbsp curd into the base so the masala wont stick. Now layer the chicken mix evenly. Add 1 tbsp ghee over it. Now layer the rice evenly. Add mint leaves, coriander leaves, fried onions, saffron milk and ghee and rose water. Cover with lid and seal it using atta dough. Cook for 30 min over low flame.

Open the seal. Mix gently and serve hot.