STEP 1: Clean the chicken and marinate with all the ingredients mentioned for 30 mins.

STEP 2: In a frying pan, heat 1 tablespoon of oil and ghee and fry all the whole spices for masala paste. Add chopped onions, ginger, garlic and green chillies and fry well. Add some mint and coriander leaves mix well and allow it to cool. 

STEP 3: Grind the above mixture into paste without adding water. 

STEP 4: In a pressure cooker, add 1 teaspoon of oil, add the whole spices and marinated chicken and cook for 5 mins. 

STEP 5: Add 3.5 cups of water and cook it for 1 whistle. 

STEP 6: After it cools down, open the lid and separate the chicken and stock, set aside. 

STEP 7: Wash and drain the water from the soaked Rettai Kili Jeera rice and set it aside. 

STEP 8: In a cooking pan, heat oil and ghee and add the whole spices and fry for 40 seconds. 

STEP 9: Add the grounded masala paste to it and cook it for 1 minute. 

STEP 10: Add the rice to the paste and mix well, add the chicken stock to the rice and give a nice mix add salt to taste. 

STEP 11: When the rice is cooked at 80 percent add kasthuri methi and lemon juice to it and close the lid and put it on low flame for 20 mins for dum cooking.

STEP 12: After 20 mins, switch off the stove and mix the biryani gently and serve hot.