For making the chicken curry:- 1)Marinate the chicken pieces(medium size) with garam masala and salt for an hour.

Make a paste of ginger-garlic and the green chillies in the mixer.

Make a paste out of the spices(chilli, coriander and turmeric)

Heat about 2 tbsp of oil in a pan.

Fry the coconut until golden brown.

Add poppy seeds followed by the cashew nuts. Fry a little more.

Allow this mixture to cool and make a paste out of it.

Heat 2 tsp of ghee and 2 tbsp of oil in a pan.

Saute the sliced onions in it until it turns golden brown.

Add the ginger-garlic-chilli paste.

Add the chilli-coriander-turmeric paste.

Add coconut-poppy seeds paste.

Add the tomatoes and let it cook for 5 mins.

Add the curd.

Keep stirring until the oil separates.

Add the marinated chicken.

Add water as required. Let it cook on medium flame.

Garnish with coriander leaves.

For making the rice:- 1)Boil the water in a vessel.

Heat 2 tsp of ghee and 2 tbsp of oil in a separate vessel.

Fry the cinnamon sticks, cardamom, cloves and bay leaves in it.

Add the cleaned and drained rice and fry it until the rice appears opaque.

Add the boiling water followed by the salt.

Cook the rice on medium flame with no left over water.

For garnishing:- 1)Fry the onions until it is brown. Keep it aside.

Fry raisins as well as the cashewnuts.

Final Dressing:- 1)Take a dry vessel.

Grease the vessel with ghee or butter.

Sprinkle a layer of the fried onions.

Place a layer of rice.

Place a layer of chicken along with the gravy over it.

Sprinkle a few cashewnuts and raisins over it.

Repeat all these layers.

Finally bake this at 350 deg c for approx. 10 mins.

- Serve it hot with a side of Raitha, pickles n papad.