wash and so the basmati rice for 1 hour drain the excess water and keep it aside
For Chicken masala: heat oil and ghee in a deep botton pan over medium heat. Add onions with little salt and saute until lightly golden brown
add ginger garlic green chillies and mint leaves stir fry for a minute
add tomatoes and stir fry for 3 to 4 minutes until tender
add 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 lemon juice and coriander leaves mix well and keep it aside
Prepare the rice::
in a heavy bottom pan, heat the oil and ghee add cinnamon cardamom cloves and stir fry for few seconds add rice and fry for 4 to 5 minutes on medium heat
Add 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 half of chicken masala then layer with half of rice; garnish with half of the cashews raisins and fried onions .Sprinkle a little Saffron milk on top layer again with the remaining chicken masala , then rice and cashews raisins and fried onions Sprinkle remaining Saffron milk on top add coriander leaves on the top cover tightly with a lid
cook on a very low heat for 5 to 8 minutes switch off gently mix . Serve hot with raita chutney and Pickle
