Wash the basmati rice till the water runs clear and then soak the rice for 30 mins. Drain and set aside.

In a bowl marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, chopped mint, chopped cilantro and salt. Set aside for 30 mins to 24 hours.

In a large cooking pot heat the ghee and oil together

Add the cumin seeds. Once it sizzles add the green chilis, cloves, cardamom, bay leaf and cinnamon stick.

Once it turns fragrant, add the onions and sauté till they start turning brown.

Now add the marinated chicken and cook till it starts becoming pale

Now add the mint and coriander leaves and mix well together

Now add the cranberries and raisins and mix together

Add the drained rice and give it a stir

Add the water and salt.

Again, give it a good stir, close the lid and cook and low for 15-17 mins. When the rice is almost done, add the milk with saffron strands. Don’t stir. Close the lid and let it continue cooking.

Take it off heat and let is sit for a minute.

Fluff with a fork.

Add the fried cashews, mint and coriander as garnish.