Soak the rice for 1/2 hour.
Keep little mint and coriander leaves separately.
Take a mixer jar, add the pepper,red chillies, cumin seeds, cloves, cardamon, cinnamon stick, cashews, khus khus, fennel seeds.
Sprinkle some water and grind them to a fine paste.
Heat a heavy bottomed pan under medium flame.
Add oil, ingredients given to temper.
Add the chopped onions, green chillies and fry till golden brown.
Add the ginger garlic paste, ground paste, tomatoes and needed salt.
Saute them until a thick gravy is formed.
Add the cleaned chicken pieces along with mint leaves and coriander leaves.
Mix well until the masala is coated to the chicken pieces.
Add 3 cups of coconut milk and 1 cup of water and boil it.
Add the soaked rice and cook them to 1/4 th consistency.
Sprinkle mint leaves, coriander leaves and ghee on top of the rice.
Remove from flame and cover the vessel.
Heat a tawa under medium flame and place the biryani vessel on top.
Cook them for 15 minutes.
Remove from flame and add little coriander leaves and squeeze some lemon juice and mix well.
Serve hot with raita.