Heat 1 tablespoon ghee in a frying pan over medium heat. Fry onions until browned. Drain on an absorbent towel. Add cashew nuts and raisins, and fry. Drain on an absorbent towel. Set aside.

Drain and wash rice in cold water until water runs clear. Set aside.

Heat 1 tablespoon ghee in a large saucepan. Fry whole spices – ¼ teaspoon fennel seeds, 4 cloves and 2 cardamom pods until aromatic. Add rice, and fry, stirring continuously, for 1-2 minutes or until lightly browned. Stir in 8 cups water and lemon juice. Season with salt. Let it come to boil. Then turn down the heat and cover the pan with a lid. Once cooked (do not overcook rice), drain and set aside. (Make sure all the water from the rice is drained out completely).

Grind 4 cloves, 1 teaspoon fennel seeds, 1 bay leaf, 2 cardamom pods and ½ of 1 cinnamon stick in mortar and pestle to a coarse powder. Set aside.

Place milk in a small bowl. Add saffron. Stir. Seat aside for 10 minutes

Meanwhile, heat 2 tablespoon ghee in a large heavy bottomed pan over medium-high heat. Add chopped onions and sauté, stirring occasionally, for 2-3 minutes or until browned. Saute ginger and garlic for 1-2 minutes or until aromatic. Stir in the dry spice powder and fry for 1 minute.

Add ground turmeric, ground coriander, garam masala, red chili powder and ground black pepper. Saute, stirring, for 1 minute or until aromatic. Stir tomatoes into the biryani. Saute until they are softened. Add yougurt, chicken and enough salt. Add enough water (I used ¼ cup) to make thick sauce.

Cover the pot with a lid. Cook for 20 minutes, or until chicken is cooked through. Add the cooked rice. Pour in saffron milk. Drizzle with ghee. Cover and cook on low heat for 10 minutes. Mix gently using a very large spoon.

To serve, scatter over the fried onions, raisins and cashew nuts. Garnish with coriander leaves, if desired.

Serve with raita, pickles and pappadums.