Grind together ginger, garlic, nutmeg, mace, cumin seeds, cardamoms brown, cardamoms green, cinnamon, peppercorns, cloves, and tomato into a paste.
Rub ground paste into chicken, add turmeric powder, salt, and curd. Mix well and keep aside for 1 hour.
In a large frying pan, heat oil for about 5 minutes, divide onions into 2 batches, fry each batch with 3/4 teaspoon salt till onions are golden brown and crisp.
Remove onions on a strainer to drain off excess oil, crumble the fried onions and mix with marinated chicken.
In a pan heat oil for about 5 minutes, add marinated chicken, coriander powder, chilly powder, and 1 cup water.
Cook for 10 minutes on medium heat.
Wash the rice and soak in water for 15 minutes.
Cook separately by adding 3 cups of water for 2 cup of rice, along with some cardamom brown and green, cumin seeds, cloves, bay leaf, salt, and cinnamon stick.
After it is properly cooked, remove the rice and spread it out on a thali or a big pan.
Put 2 tablespoons of ghee in an ovenproof dish. Place a layer of cooked rice followed by a layer of chicken. Place a layer of fried onions, Repeat with a layer of cooked rice and then a layer of chicken and finish with a layer of rice. Sprinkle some ghee, saffron, fried onions, and mint leaves.
Place in an oven and bake for 15 minutes, or until the top gets brown. If using a stove, you can keep in low flame and simmer for 15 minutes.