Grind together the ingredients for marinating, into a fine paste and marinate the chicken for 2 to 3 hrs.
Cook the rice with lots of water. Do not over cook it.
Before straining the water off, add 1 tbsp of lemon juice and enough salt.
Heat oil in a thick bottomed pan.
Add finely chopped medium sized onions.
When it turns brown, add cloves, cardamoms, cinnamon sticks and bay leaves.
When the smell of the whole spices comes, add ginger and garlic and sautT it for a while.
Add the marinated chicken.
When the chicken is cooked and the gravy thickens, add coriander leaves and split green chillies and remove it from the fire.
Heat ghee in another pan.
Fry cashewnuts, raisins and the big onion (sliced finely) and keep aside for garnishing.
In the same ghee, add the finely chopped carrots and sautT for a while.
Add this to the cooked rice and mix well.
Soak the saffron in warm milk for a while.
Grease a big vessel with butter and layer the rice and cooked chicken.
Pour the soaked saffron over the rice.
Bake it for 20 minutes at 180 degree C.
Garnish with fried cashews, raisins, onions and chopped coriander leaves.