Boil the rice with salt (as per your taste), strain water and keep aside.
:- Make sure you don`t overcook the rice.
Marinate the chicken with ginger, garlic, green chillies, poppy seeds or cashew(all made into a paste), biriyani masala, curd, lemon juice,
turmeric powder, chopped tomato, salt, mint leaves and coriander leaves and keep it for atleast 1/2 an hour.
Heat ghee in a pressure pan.
Add 1/2 of the chopped onions and saute.
When it turns slightly brown in colour, add marinated chicken pieces and mix well.
Cook upto 2 whistles.
Open the pan when the pressure goes off and boil it in high level until only a little gravy is left.
:- Make sure it does not get burned.
Meanwhile, heat ghee in a pan.
Add spices and saute.
Add cashew nuts and raisins and saute and keep it aside.
Add the rest of the onions in the same pan.
Saute until it turns brown in colour and keep it aside.
Place another pan on flame.
Add 1 tsp of ghee, place rice and chicken layer by layer and sprinkle sauted onions, cashews, raisins and dry spices, chopped mint leaves and coriander leaves on the top and simmer it for 5 mins.
Mix it well and let it cool.