Soak the rice in water for 30 minutes.
Grind all the ingredients mentioned above and keep aside.
Heat oil and ghee in a heavy pan and add the ground paste.
Fry on medium heat till oil separates from the mixture.
Add the chilli powder and stir for a few seconds.
Add the chicken. Saute the chicken so the masala coats evenly. Add water and salt and mix well.
Cover and cook till the chicken is almost done.
Add the curd. Cook with the lid open for 5 minutes.
Remove the cooked meat to a bowl and roughly measure how much liquid is left behind.
As we are using 2-1/2 cups of rice, we require double the quantity of liquid, i.e 5 cups. Add just enough water to the liquid so that you get 5 cups of liquid. (If using Basmati rice, you need to use 3 cups of liquid only).
Bring the liquid to a rolling boil. Add the chopped mint and coriander leaves. Add the meat along with the drained rice. Check and adjust the seasoning. Add the lime juice.
Cover and cook till the rice is cooked through. Allow to rest for 20 minutes before opening the pan. Serve hot with Raita.