In a mixing bowl add in the cleaned chicken. To this add in all the marination ingredients. Combine everything and set aside for 30 mins.
In a pan add in the Spices for the Garam Masala. Roast in a very low flame until you get a nice aroma. Switch off and let it cool. Blend everything to a powder and set aside.
Heat a pressure cooker with 2 tbsp of Oil or Ghee. Once it's hot add in the Fennel Seeds, Bay leaves, Cashew nuts, and Green Chilli. Fry until the cashew nuts turn golden.
Next add in the Sliced Onions. Saute till glossy.
And then in 1 tbsp of ginger garlic paste and saute till the raw smell leaves. And then add in the mint and coriander leaves. Cook till it shrinks and then add in the tomatoes. Cook till Mushy.
Next add in the marinated chicken and mix well.
Add in 1 tbsp of Red Chilli Powder ¼ tsp of Turmeric powder and the required Salt. Combine everything
Now add in the prepared Garam masala powder. Combine everything and cook in a low flame until the chicken is half cooked. It may take around 7- 8 mins.
Soak the basmati rice for 30 mins. Add the soaked basmati Rice now.
Next add in the required Water. If you have chicken broth you can also use that. For every 1 cup of basmati rice, I add 1.25 cups of water. This is the ratio I follow when cooking in the Pressure cooker.Now add in the Lemon Juice. Combine everything and cook high flame now. Check for salt and spice. Add at this stage if needed.
When the water comes to a boil Close the pressure cooker. Wait till the steam comes abruptly and then put on the whistle. Now cook on a high flame for 3 mins and switch off the stove. Wait till the pressure is completely released and then open the cooker. Carefully fluff the rice.