Heat 2-3 tablespoons oil with 1 tablespoon ghee in a thick-bottomed vessel

Add 2 cups thinly sliced onions and sauté until transparent and translucent

Add 1.5 kg chicken pieces and cook until pink color changes to white

Add rock salt at this stage

Add 70-80 grams crushed ginger, garlic, and green chili paste, stir well until raw smell changes

Add 2-3 tomatoes cut into chunks

Add 1-1.5 cups yogurt/curd and mix well

Cover and let chicken cook until tender, adding hot water if needed

Fry 2 cups finely chopped onions in 2 cups oil with 0.5 cup ghee until golden brown, drain and reserve

Add fried onions to the cooked chicken gravy and mix well

Add 1-1.5 lemon juice to the chicken

Add 3 finger pinch of garam masala to the chicken

Add fresh coriander leaves and keep covered

Wash and drain 3 cups Kaima rice

Heat flavored oil from frying onions with additional ghee

Add rice to hot oil and fry until grains are separate and crispy

Add salt to the rice

Add 6 cups hot water to the fried rice

Cook rice on high flame until water is absorbed

Add 2-3 green chili pieces and 3-4 garlic pieces to rice

Add coriander leaves to rice

Keep rice covered for 10 minutes after water is absorbed

Layer the cooked rice on top of the chicken in the vessel

Add fried cashews, raisins, and fried onions between layers

Sprinkle garam masala on rice layer

Add rose water and saffron soaked in lemon juice if desired

Cover vessel tightly with foil and place heavy lid on top

Cook on low flame for 10-15 minutes to create the dum (steam cooking)

Open carefully and serve hot