Wash and soak the rice for 1 hour drain excess water keep it aside

Heat oil and ghee in a Deep botton sauce pan over medium heat, add onions with little salt and saute until lightly golden brown

Add ginger garlic green chilies and mint leaves, saute well for 1 minute

Add tomatoes and saute for 3 to 4 minutes until Mushy

Add cleaned chicken, Spice powders, salt and water. Mix well

Cover with a lid and cook over medium heat for 10 minutes then reduce the flame to low and cook for another 10 minutes until chicken is tender and gravy is thick. Add lime juice and coriander leaves. Mix well. Keep it aside

In a heavy bottom Pan, heat the oil and ghee, add cinnamon cardamom close and sort for few seconds. Add rice and fry for 4-5 minutes on medium heat

Add the hot water,salt biryani masala powder and rosewater to the rice. Mix well. Cover and cook until done. Stir in between while cooking

Now grease a heavy bottom pan, layer with 1/2 of chicken masala, layer with half of rice, garnish with half of cashews, raisins and fried onions. Sprinkle half of saffron milk on top. Layer again with remaining chicken masala, rice and cashews raisins and fried onions. Sprinkle remaining saffron milk on top. Add some coriander leaves on top. Cover tightly with lid

Cook on a very low heat for 5 to 8 minutes, switch off, gently mix. Serve hot with raita chutney and Pickle