Step 1: Heat ghee in a broad bottomed vessel, add whole spices and fry till all the aroma is released.
Step 2: Add finely sliced onions and fry till golden brown. Now add ginger-garlic paste and saute for a minute. Add chilly powder and give it a stir.
Step 3: Add finely chopped tomatoes and saute for 2 minutes. Add curd, lime juice, finely chopped mint and coriander, green chillies (slit lengthwise) and stir well.
Step 4: Cut the chicken thighs into 2, and add it along with garam masala powder. Cover and cook till its half done.
Step 5: Add basmati rice (soaked in hot water for 30minutes), 8 cups of hot water, salt for taste. Cover with the lid and simmer for 7-10 minutes.
Step 6: Stir well and turn off the flame. Cover the mouth of the vessel with a aluminium foil, then cover with lid.
Step 7: Add charcoal on the top of the lid, and leave it for 1 hour.
Step 8: Serve with raitha, brinjal masala or side dish of your choice.