Soak basmati Rice in water for 30 minutes.
Grind together Green chillies, fennel seeds, shahi jeera, Ginger, garlic, coriander leaves, mint leaves, cinnamon, cloves, star arinse, cardamom (green and black) and cloves. keep it aside.
Melt 2 tbsp ghee in pressure cooker. Fry sliced onions until brown
Add tomatoes, turmeric powder and ground masala to it and mix well.
Add chicken and salt. Add water and pressure cook for 4 whistles. (Total water to be used is 1:1.5 ratio) We have used 1 cup rice, so 1.5 cups water is needed. Measure and use 0.5 cup water from that 1.5 for cooking the chicken. we will have the remaining 1.25 cups which we will use later.
Open and mix well. Now add rice. Add remaining 1.25 cups water and Adjust salt at this stage after adding water. pressure cook in simmer for 15 minutes or 1st whistle whichever is first.
Open only after the pressure is completely settled down. Fluff it up and serve hot!