Heat the ghee in pan. Fry the onions on slow heat. Keep frying till they turn golden brown.
Add the ginger-garlic paste and fry some more. Add the chicken pieces and stir well. Fry on slow heat for some time.
Add the tomatoes , green chillies, red chilli powder and salt. Cook for 5 minutes.
Add yogurt and take off the heat when half done.
In a pot, boil the rice with water, cardamom, cinnamon, cloves and black pepper. When the rice is almost done, drain the water.
In the pot, put one layer of rice and a layer of chicken. Add the lime juice. Now cover with a layer of rice and another layer of chicken. Cover with rice again. Now close the lid and seal it well, with a dough. Keep it on dum for five minutes on medium to high flame and then on low flame for 30 minutes.
Remove from heat, take off the lid and serve the biryani. This goes best with cucumber – tomato raita.