Method Of Preparation:
Finely chop the onion, tomato each separately and set it aside. Now take a frying pan and pour 1-teaspoon ghee and fry half the onion roundels till dark brown. In a blender put the fried onion roundels, ginger, garlic, mace, nutmeg, green chilies, coriander-mint leaves, poppy seeds, tomato, onion and half of the cloves, cinnamon, cardamoms black and green, black pepper corns and bay leaves and make a paste of all these ingredients. Now cut the chicken into medium sized pieces and place it in a big bowl. Make slits on each side of every piece and then add the curd, red chilly powder, garam masala, turmeric and the paste with some salt. Now mix it all up and met it marinate for two hours at least.
In a pot pour the water, milk and bring to heat. Add the rice, remaining spices except the cumin seeds, salt to taste and mix it all up. Now cook till the rice is half cooked. Drain the extra water and spread out the rice on a big platter. Let it cool for a while.
Heat the ghee in a pan and when the oil is hot, add the cumin seeds. Sauté till its golden brown. Put in the chicken with the marinade and fry for five minutes or till the chicken turns light brown.
Add the potato halves and mix it up. Cover and cook for another 15 minutes or till the chicken is done. Remove the chicken from the pan.
Now smear melted ghee on the inside of the pan and lay the chicken and then a layer of rice. Make alternate layers like this till you have put in all the rice and chicken.
Now cover with a silver foil and then put a tight lid so that the pot becomes airtight. Then place a tava on the stove and keep the pot over it and cook for ten to twelve minutes till the rice is done OR cook in a pre heated oven. Garnish with fried cashew nuts and raisins and serve.
When serving ensure you put the serving spoon right inside, so that you get the rice out in layers.