Prepare the paste by grinding all the paste ingredients together
Marinate the chicken with the salt, biriyani masala, chilli powder and fried onions
Add the green paste and marinate for 1 hr to overnight
In a heavy bottom pot, melt the ghee and add just the chicken pieces and allow to brown
Once brown add the rest of the green ground masala cover and cook for 5 - 10 mins
Add a piece of lit coal inside a piece of foil and drizzle some ghee or oil on it and put the lid on again for a few minutes so the gravy has a smoky flavour
Add yogurt, mix it and turn off the heat
In another put heat the water
Add the whole spices, green chillies, fried onions and salt and allow the water to come to the boil
Add the rice and cook till 60% done - this should take about 7 - 10 mins
Drain the excess water and add the rice over the chicken gravy
Add the fried onions, saffron milk, boiled eggs, tomato slices and cashew nuts over the top
Seal tightly with foil and cover with a heavy lid and allow this to steam in a preheated oven for 30 - 40 mins