Marinate chicken with yogurt, ginger-garlic paste, green chilies, turmeric powder, garam masala, salt, and lemon juice
Soak jeerakashala rice and boil with whole spices (cardamom, cinnamon, cloves, fennel, illicium) in 6 cups water
Fry onions in ghee until golden brown and set aside
Layer the marinated chicken in a heavy-bottomed pot
Add boiled rice over the chicken layer
Sprinkle fried onions, raisins, cashew nuts, coriander leaves, and mint leaves on top
Drizzle remaining ghee over the top
Cover and cook on high heat for 2-3 minutes until steam forms
Reduce heat to low and cook for 45 minutes until chicken is cooked through and rice is tender
Let it rest for 5 minutes before serving
