Take a pressure cooker and add ghee to it.when it's hot, put in all the tempering spices. Once they start to sizzle, put in the thinly sliced onion and cook until it's well-browned and crispy.

Add in the ginger, garlic, jalapenos and cook for 2-3 minutes.

Put in the bite size chicken pieces and sear gently on both sides. You need the chicken and the rice to cook together in the same time so don't leave these pieces too big and don't skip this searing step, which precooks the chicken a little bit.

Add salt to taste and mix well. Remember you need enough salt to flavor the rice you'll shortly be adding as well.

Spread out the chicken and veggie mixture to cover the bottom of cooker.

Sprinkle the chopped cilantro and mint on top it.

Spread the rinsed, drained rice across everything. Do not stir and gently push the rice down so it is mostly covered by the water.

Cook on high pressure for 15 minutes, and let the pressure release naturally.

Enjoy the aroma of this chicken biryani. mix it gently or serve by scooping up a layer from top to bottom.