Partially cook the rice adding salt, cinnamon stick and 1 teaspoon of white vinegar (Apparently the vinegar makes the rice long and not sticky). Be Careful not to over cook the rice. Drain the water and spread the rice in a plate. Sprinkle colour randomly( optional).
Heat oil /ghee in a pan add whole spices (cardamoms, cloves, and cinnamon, bay leaves, peppercorn) to it. Add chopped onions and sauté till translucent. Add ginger and garlic paste. Add the chopped tomatoes and add all the dry masalas,
cook the paste till done. Add the marinated chicken piece and cook for 5 mins. When the chicken is half done, now is the time to add the grind leaves paste. If the chicken becomes dry, add some water Cover and cook till the chicken is done.
Take a heavy bottom vessel with a perfect lid that fits the vessel so that the steam cannot escape.
Grease the bottom of the vessel with ghee. Layer a portion of rice. Add a portion of cooked chicken curry on the top and add some spring of mint and saffron milk. Continue with the same process and topping it with rice, mint leaves, saffron milk and nuts. Cover the lid and seal the edges with dough.
Cook on low fire for 10 mins. Switch of the fire. Remove the lid just before serving it. Savour it and enjoy it with Raita/salad.