Marinate the chicken in yogurt, fried onions & biryani masala for at least 30 mins (overnight is ideal)
Parboil the rice till aldente, the should be firm but soft, drain and set aside
Heat the ghee in a pot over medium-high heat. Add the marinated chicken and cook for 5 mins
Add ginger garlic paste, green chilli and tomato. Cook covered till oil separates, about 8 mins
Layer the parboiled rice on top of the curry mixture
Garnish with coriander, mint, fried onions, chilli, saffron milk and cashews
Cover with foil and steam (dumm) on lowest heat 15 mins, till done
Garnish with coriander, mint and fried onions
Enjoy!
