Marinate chicken with a little turmeric, lime juice and salt for 30 minutes
Soak rice in water for 30 minutes and drain
Heat 1 tbsp oil and 1 tbsp ghee in a pan
Toss in cinnamon, cardamom and cloves
Next add hot water, salt and bring to a boil.
Drop the drained rice into the water and cook by absorption method for 15-20 minutes. Keep aside.
In another pan, heat oil and fry cashew nuts along with raisins and keep aside. Also fry the single onion to golden brown and keep aside.
Add 1 tbsp ghee to the pan with oil and sauté the onions and green chillies for 7-8 minutes, until the onions turn golden brown.
Toss in ginger and garlic and sauté for 2 minutes.
Add the remaining turmeric powder, coriander powder and pepper powder and continue sautéing.
Add chopped tomato and cook the masala for 6-7 minutes.
Drop in the marinated chicken, coriander leaves, mint leaves and the ground garam masala. Cook chicken for 12-15 minutes in its own juice and masalas. Once done, keep aside.
Take a thick-bottomed vessel and layer precooked rice and chicken masala.
Top with fried onions, cashew nuts and raisins.
Cover the vessel with a tight lid and keep on a hot plate for 15 minutes.