Ingredients:
For Chicken Gravy:
Chicken - 500 gms
Onion - 2 large, finely sliced
Whole Spices - Green cardamom - 3, black cardamom - 1, bay leaf - 1, black peppercorns - 3-4, cloves - 3, cinnamon stick - 1 inch, star anise - 1
Potatoes - 2 medium, cut into cubes and deep fried
Ginger garlic paste - 1 tbsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1 tsp
Dried plums - 5-6
Green chilli - 3, chopped
Tomatoes - 2, chopped into slices
Yoghurt - 3/4 cup, whisked
Salt - to taste
Oil - 1 cup

For Rice:
Basmati Rice - 250 gms, washed and soaked for 30 minutes
Cardamom - 2
Cloves - 4
Bay leaf - 1
Salt - to taste, slightly on the higher side
Vinegar - few drops
Oil - 1 tbsp

For layering 
Coriander leaves - a small bunch, chopped
Mint leaves - 2 tbsp, chopped
Lemon - 1, cut into round slices
Yellow food colour - 1 pinch
Milk - 2 tbsp
Ghee - 2 tsp

Method:
In a kadhai, heat oil and fry the onions till golden brown in colour. Take out 1/4th of the fried onions for using it later

Now add the whole spices and let them sizzle

Add ginger garlic paste and cook till raw smell disappears

Add the chicken pieces and cook on high flame for 3-4 minutes

Add green chillies, dried plums, red chilli powder, turmeric powder, garam masala powder and salt. Mix everything well, also add a splash of water if required

Lower the flame, add yoghurt and cook for 10 minutes

Add around 1/2 cup of water and cook till the chicken is completely done and the gravy becomes nice and thick

Add in the fried potatoes and mix.

Place the sliced tomatoes on top, cover and simmer for 8-10 minutes. Do not mix

For making the rice, bring a large pot of water to a rolling boil point. Add salt, cardamom, cloves, bay leaves and oil

Add in the rice, once it starts boiling add in the vinegar and stir once. Cook till 90% done (do not cook it fully) and strain the water

Now take a pot and grease it with oil/ghee, start layering with rice and chicken. Sprinkle little of the reserved fried onions, chopped coriander and mint leaves, lemon slices. Repeat the layers till all rice and chicken are used up

Sprinkle the yellow food color and milk over the rice. Also, drizzle the ghee

Place the vessel on a hot tava and put some heavy weight over the lid. Simmer for 20 minutes

Switch off the flame and let it rest for another 10 minutes

Open and fluff up the rice gently and serve with raita and salads