Heat oil and butter in a non-stick pan. Add green chillies and some of the ginger, mix and sauté for 30 seconds.
Add mace and cardamoms, mix and sauté for a minute. Add onions, mix and sauté till golden.
Add ginger-garlic paste, mix and sauté for a minute. Add tomato puree and mix well.
Add chilli powder, mix, cover and cook for 8-10 minutes. Add 1 teaspoon garam masala powder, dried fenugreek leaves and salt, mix well and cook for 2-3 minutes.
Strain the mixture into a deep non-stick pan, put on heat and stir. Add chicken pieces and mix well. Add honey and mix well. Add coriander and mint to it.
In a biryani pot apply ghee spread the cooked chicken, spread rice and sprinkle brown onions and mint.
Again repeat the process then add kewda water, red rogan and yellow rogan.