Chicken Jeeraga Samba Rice Biriyani

Ingredients:
Jeeraga Samba Rice 1 kg(5 cups) (Use Basmati rice if you want a traditional Biriyani look)
Chicken pieces 1 kg
Prepare the following and keep separately:
Ginger garlic paste 4 tbsp
6 green chilies and 6 red chillies, ground to a paste
Mint leaves, 1 cup and coriander leaves 1 cup ground to a fine paste
Sambar onions 6 pieces, ground to a fine paste
2 Big Onions sliced into long thin pieces
2 Tomatoes, chopped into big pieces
Ghee 100 ml
Oil 100 ml
Grind to coarse powder:
Cinnamon 3 inch pieces
Cloves 8 pieces
Javitri (jathi pathri) 2 tsp
Cardamom 6
(You can substitute 1tsp garam masala for this)
Salt  to taste(approximately 1tsp for 1 cup measure of raw rice)
Bay leaves 8
Curd 1 cup
1tbsp each chopped mint and coriander leaves
Turmeric1tsp

Method:
Soak washed rice for 20 minutes.
Heat the oil in a pressure cooker
Put in the ginger garlic paste and fry till golden.
Add the masala powder and bay leaves and stir.
Add the onion paste. Stir.
Add the sliced onions and saute. Add the chopped tomatoes and saute.
Add the mint coriander paste. Stir well.
Add the chicken pieces and stir well till the masala is absorbed in the chicken.
Add the curd, chopped mint and coriander leaves and turmeric.
Add 8 cups of water for 5 cups of rice and salt.
When it starts boiling add the washed rice.
When it boils again, wait till water starts reducing and cook on medium heat, closing the cooker with the lid. Don't put on the weight.
After 5 minutes, open the lid and add the ghee.
Stir well and close the lid and put on the weight.
Cook on very low heat for 5 minutes.
Turn off the heat.
Open the cooker after 5 minutes.
Biriyani is ready.
Serve hot with onion raitha.