Start by cooking spicy rice. Cook till almost done. Remove the spice potli. Keep aside.
Next make fried onions. Keep aside.

Next start cooking chicken.
Heat a kadhai with oil.
Put whole spices as mentioned.
Next add onion slices. Saute till brownish. Next add ginger garlic paste. Cook till rawness is lost. Next add tomato puree. Cook for some time.

Next in rice cooker container, cook plain rice with the above-mentioned ingredients. Cook till almost done. Remove the spice potli.

Now assemble everything to get it all cook together.
So rice cooker has white rice which is almost cooked.
Over it put the almost cooked chicken with thick masala gravy.

Now upon it, put chopped coriander leaves, torn mint leaves and fried onions.

Now heat a tawa. Upon the heated tawa, place the rice cooker container. Cover the lid and place something heavy on the lid.
Let it get cooked at the slowest heat, till all the layers get cooked and you get a nice aroma.
Switch the heat off and do not disturb the biryani for 10-15 minutes.

Later, transfer the biryani into a flat plate/tray so that you can find different colours, textures and taste all together in one tray.
Serve with raita.