Wash and drain the rice.

Cook rice using a draining method until al-dente.

Add a little oil to the cooked rice to prevent sticking.

Grind cumin seeds, peppercorns, green cardamom, cloves, cinnamon sticks, mace, and green chillies into a coarse mixture.

In a bowl, combine the ground spice mixture, yoghurt, ginger-garlic paste, coriander, mint leaves, red chilli powder, turmeric powder, and salt.

Add chicken to the marinade and refrigerate for at least 1 hour.

Thinly slice onions and deep fry until crispy. Set aside.

Fry cashewnuts and set aside.

In a large, flat-bottomed vessel, add the remaining oil.

Add the chicken marinade and half of the fried onions. Mix and cook until oil starts separating.

Layer the cooked rice evenly over the chicken mixture.

Mix saffron with milk and pour evenly over the rice.

Top with clarified butter, remaining fried onions, and fried cashewnuts.

Cover the vessel with a tight-fitting lid and place a weight on top.

Cook on a low flame for approximately 1 hour.

Garnish with chopped coriander before serving hot.