Step 1: Marinate the Chicken

1. Blend almonds, cashews, onions, green chilies, and coriander leaves into a smooth paste.
2. In a mixing bowl, combine the paste with yogurt, garam masala, ginger-garlic paste, pepper powder, roasted coriander powder, and salt.
3. Add chicken and coat well. Cover and marinate for at least 1 hour or overnight for deeper flavor.

Step 2: Make Fried Onions (Birista)

1. Heat ghee and oil in a pan on medium flame.
2. Add thinly sliced onions and fry until golden brown, stirring often.
3. Transfer to a paper towel to drain excess oil. Save the remaining oil for later use.

Step 3: Cook the Chicken

1. In the reserved onion oil, cook the marinated chicken with its sauce.
2. Add 1 cup water and cook on medium heat until tender and the oil separates from the gravy.
3. Mix in chopped coriander and ¾ of the fried onions. Keep the mixture moist but not watery.

Step 4: Parboil the Rice

1. Bring water to boil with bay leaves, garam masala, ginger-garlic paste, and salt.
2. Add soaked rice and cook until 75% done (slightly firm to the bite). Drain immediately.

Step 5: Assemble and Steam (Dum Cooking)

1. Grease a heavy-bottomed pot or Dutch oven with leftover onion oil/ghee.
2. Spread half of the parboiled rice at the bottom as the first layer.
3. Add the cooked chicken and gravy evenly on top.
4. Cover with the remaining rice. Sprinkle saffron milk, nutmeg powder, and lemon juice on the top layer.
5. Seal the pot with foil or dough, then cover with a heavy lid.
6. Cook on medium heat for 5 minutes, then lower heat and steam for 30–40 minutes. Let rest for 10–15 minutes before serving.