Heat ghee in a pan and melt it.

Add tomatoes, cumin seeds, green chilli paste, crushed coriander seeds, turmeric powder, crushed red chilli, and salt. Mix well.

Cook on medium flame until tomatoes are soft, about 4-5 minutes.

Add mint leaves, fresh coriander, and curry leaves. Mix well and cook for 1-2 minutes. Set aside.

In a pot, add ghee and let it melt.

Add ginger and garlic paste, mix well, then add chicken and fry until it changes color.

Pour in yogurt, crushed red chilli, crushed coriander seeds, jaifil powder, javitri powder, turmeric powder, red chilli powder, salt, cinnamon sticks, green cardamom, black cardamom, black peppercorns, cumin seeds, star anise, cloves, green chilli paste, mint leaves, fresh coriander, and sliced tomatoes. Mix well.

Add water and bring it to a boil while mixing well. Cover and cook on medium flame for 10-12 minutes or until 1 cup of gravy is left.

Spread prepared tomato chutney, fried onion, dried plum, dried tamarind, mint leaves, fresh coriander, and curry leaves over the chicken gravy. Spread orange food color evenly.

Add boiled rice and pour remaining ghee over it. Cover and give dum on low flame for 12-15 minutes.

Serve with yogurt raita and salad.