Wash chicken and set aside to drain.
Deep fry the chicken until medium cooked. Put aside.
Heat ghee or oil in a heavy-based pan over moderate heat.
Add cardamom, star anise, cinnamon and cloves, stir for 2 minutes.
Then saute the spice paste and briyani paste until fragrant about 7 minutes.
Cook over low heat for 3 minutes till well blended.
Add chicken and salt, stir continuously.
Cook over moderate heat for 10 minutes.
Add cashewnuts and milk and cook for about 5 minutes.
Season with salt and sugar.
Garnish with the fried onions.