Heat a pressure cooker with ghee & oil. Add bay leaves, cinnamon, cloves, fennel seeds & cardamom. Fry for a minute and then add onions. Saute them nicely until golden brown.
Once onions becomes transparent , add ginger garlic paste and fry until raw smell leaves. Then add tomatoes.
Fry tomatoes until the raw smell of tomatoes leaves and become mushy. Add red chilli powder, coriander powder and required salt. Give a quick stir. Now add the chicken pieces and saute them nicely until the masalas are coated well with chicken pieces.
Add curd now and mix well. Add a cup of water and bring it to a boil. Pressure cook the chicken for 2 whistles.
In the meantime, wash and soak rice in water. Open the cooker once the pressure released. Measure water from the gravy.( It's approximately 1.25 cups for me).
Then add soaked basmati rice and mix well. Add coriander leaves & mint leaves together. Give a quick stir.
Add remaining water (3/4 cup of water) and bring it to a boil. Then close the lid of pressure cooker and cook everything in a medium flame for three whistles. Once the pressure releases, open the cooker and fluff the rice with a spoon slowly, add lemon juice and top with ghee if required.