Mix the ingredients mentioned in Ingredients 1 and marinate the chicken for 1 hr.

Soak rice for 20 min.
Make a paste of masala with the ingredients 2 and keep aside.

In a pressure cooker, add oil and when hot, add the spices (ingredients 4) one by one and fry for a minute.

Add the Onion, green chillies and salt and fry till translucent.
Add the ginger garlic paste and tomato and saute till tomato becomes soft.

Now add in the marinated chicken and the masala paste.

Cover and let it cook for 10 to 15 min in medium heat.
If the chicken becomes dry, add little water. (Country chicken takes long time to cook).

When the chicken is 3/4th cooked, add the washed rice and water.
Check for the seasoning (like salt etc) and adjust it.

When water starts boiling, close the lid and cover the hole with tumbler (no need to use weight) and cook in low flame for another 10 min.

Open the lid, add in the ghee, mix slightly and serve the hot and spicy country chicken biryani is ready