Wash the rice well and soak for 30 minutes. Drain the rice.

Heat a large frying pan, add a tablespoon of ghee. Fry the whole spices.

Add the rice and fry till dry and crisp. Set aside.

Heat your pressure cooker and add the remaining ghee. Once it gets heated, add the onions and chilli and saute till wilted.

Add the ginger and garlic paste and fry for a couple of minutes.

Add the tomatoes and cook till the tomatoes get mashed well and is incorporated into the masala. The more you keep your masala on low flame, the tastier the biriyani becomes!!!

Add the powders and saute for a couple of minutes.

Add the yogurt, coriander leaves and chicken and mix well till the masala gets incorporated on the chicken. Leave it like that for 5 minutes.

Add the fried rice, garam masala and water. Adjust your salt.

Close the lid and increase your flame to medium - high.

Once the first whistle is up, reduce the flame to the minimum and do not keep for more than 5 minutes.

Switch off the cooker and leave unopened for the next half an hour.

Meanwhile, heat the ghee in a small kadai and fry the onion till brown.

Then fry the cashews and raisins and keep aside.

Open the cooker, pour the ghee used for frying the garnishing items and mix well until incorporated.

Garnish with the onion, cashews and raisins and serve with raita, pappad and achar!!!