Wash the chicken thoroughly.

In a blender jar, add 4 to 5 green chilies, cilantro, 3/4 teaspoon cumin seeds, ginger, and garlic. Grind to a fine paste, adding a little water if needed.

Place the chicken in a large bowl. Add the prepared green masala paste, mint leaves, yogurt, cloves, black peppercorns, cinnamon, star anise, fennel seeds, grated nutmeg, mace, and a little salt. Mix well. Cover and set aside to marinate for 1 to 2 hours.

Wash the rice and soak it in water.

Heat ghee in a pressure cooker. Add cumin seeds, bay leaf, black cardamom, and 2 to 3 slit green chilies. Let them splutter.

Add the sliced onions and sauté until golden brown.

Now add the marinated chicken along with the marinade. Cook on medium heat, stirring occasionally, for 12 to 15 minutes.

Drain the rice and add it to the cooker. Mix well with the chicken masala and sauté for 30 to 40 seconds.

Add 4 to 5 cups of water or as needed, add a little salt, and mix well.

Close the pressure cooker and cook on high heat until one long whistle, then reduce the heat and cook for 1 to 2 more whistles.

Once the pressure releases, serve the hot biryani with raita or yogurt!