Mix together ginger-garlic paste (1/2 tbsp), cumin seeds, chicken masala(1/2 tsp), curd(1 tbsp), chilly powder(1/4 tbsp), and salt. Marinate the chicken in it and keep aside for 1/2 an hour.
2)Put the marinated chicken in a pressure cooker and cook until the chicken is done.
Heat oil and saute 1 tbsp ghee, cloves(2 nos), cinnamon(2 sticks)and cardamom(2 nos) in a pressure cooker. Add water, rice and salt. Cook until 2 whistles. Keep this aside.
Heat oil and butter or ghee(1 tbsp)in a pan.
Add cloves(2nos), cinnamon(2 sticks) cardamom(2 nos) and onions. Fry till they become light brown in color.
Add ginger-garlic paste(1/2 tbsp) and fry for a while.
Add tomato and fry, till they become soft.
Add turmeric powder, chilly powder(1/4 tbsp), chicken masala(1/2 tsp), salt, mint and coriander leaves and fry for a while.
Add curd(1/2 tbsp), cooked chicken and mix well . Keep the chicken masala aside.
Open the boiled rice and mix chicken masala in it. Close the cooker and simmer on very low flame for 3 minutes.
Do not release the pressure. Let the cooker cool down.
Open the cooker and serve the hot chicken Biryani.