Wash and clean the chicken. In a bowl add the ingredients given for marination and marinate it for 1 hour.

For Biryani Masala keep the ingredients given in sunlight for a day and grind it by adding little salt. Prepare it one day before itself. You can store it in the refrigerator for months. You can use it for any Biryani with the same quantity.

Soak the rice for 30 mins.

For Biryani, in a stove place the pressure cooker. Switch on the flame. Add ghee and oil.

Once it gets heat add cinnamon, cardamom, cloves and bay leaf. Fry it.

Add onions and green chilli. Mix it and fry until onions become translucent.

Add the tomatoes and mix for 2 mins.

Then add the marinated chicken, coriander powder, mint leaves and coriander leaves. Cook till oil releases in medium flame.

Then add the soaked washed rice and water. Keep the flame high. Check for salt and add Biryani masala. Mix it. When it boils close the cooker and leave for 3 whistles.

Open the cooker when the pressure goes off. Biriyani is ready to serve.

Serve hot with onion raita.