Prep the ingredients first by slicing the onions, cleaning and setting aside the coriander leaves and mint leaves, and grinding the ginger, garlic, and green chillies together. Also soak the rice for 30 minutes and set aside to drain completely

Heat 1/4 cup ghee in a pressure cooker pan and add the whole spices. Fry for 20 seconds or until fragrant

Then add the sliced onions and fry until golden brown

Now add the ground chilli-ginger-garlic paste. Fry for a minute until it turns fragrant

Next, add the biryani masala, mix well to combine and add the curd

Mix and then add the washed chicken pieces along with turmeric and salt

Mix again to coat the chicken pieces with the masala

Add the coconut milk and 600ml water on top of that

Simmer until the chicken pieces are semi-cooked

Add the soaked, drained rice to this and top off with chopped coriander leaves and mint leaves

Fry the cashew nuts in the remaining 1/4 cup ghee until golden brown

Drain and set aside the cashew nuts and add the hot ghee to the pressure cooker

Close the pressure cooker and cook for 15 minutes or 2 whistles

Let the pressure leave the pan and remove lid

Using a spatula, mix gently to make sure the rice is evenly cooked

The rice will be very sticky and moist due to the coconut milk but will firm up quite a bit on cooling down a bit

Best served warm with raita, papad, and lemon pickle