1.Wash and clean the chicken. Wash the rice and heat some ghee or vanaspati in a saucepan and fry the dried rice for a few minutes. Add water to it (one cup of rice at the rate of three quarters of a cup of water),2 Add cinnamon, cloves, cardamom, cardamom leaves, cassava and takkolam.3.Add lemon juice, cover the pan, reduce heat and cook till the water dries up.4.Heat some ghee and coconut oil in a pan and fry onions, cashews and raisins, keeping 1/4 of this aside for adding to the masala. Chop tomatoes in a saucepan and cook with some water, when the tomatoes become soft add ginger, garlic, chopped green chillies and chopped small onions and stir. Once these ingredients are cooked add Kapra Daily Thalassery Biryani Masala Powder, turmeric powder, chilli powder and castor oil..5. Add the chicken to this masala, cover the pan and cook, stirring occasionally. When it is almost cooked, add pre-roasted onion, lemon juice, garam masala powder, coriander leaves and mint leaves, reduce the heat, add black pepper powder and curd and cook.Suffocation: Spread the roasted rice on top of the masala. Sprinkle saffron mixed with milk and rose water on it. Arrange the cilantro, nuts and grapes on top and top with the rest of the sauteed onions. To seal the pot tightly, wet a cloth well and be it around the pot to prevent steam or put flour between the lid and the pot and cook with coals on top of the lid.