Chicken briyani

3 Tbs ghee (butter melted with the scum skimmed off)
3 Tbs of oil
2 pounds chicken
1/2 cup coconut milk
2 inch stick of cinnamon
½ tea spoon of cloves
3 Tbs paste made up of 1/2onion , ½ cup garlic, 1inch ginger and 4medium size green chili
2 Tbs garam masala (red chili powder) or briyani masala
3 medium size tomatoes
¼ tea spoon of tumeric powder
medium size green chili
I cup coriander leaves and 1 cup mint leaves
3 cups of basmati rice

Fry cinnamon , cloves ginger paste with enough ghee and oil in a pressure cooker. It should turn a lovely rose-red color.

Add coriander and mint leaves, let is cook completely

Add tomatoes, salt and turmeric powder and let it cook for 10 minutes

Add chicken and garam/briyani masala and stir well so that they absorb the flavors evenly, then add the rice and coconut milk, stir fry until the grains become evenly coated too. Add chili powder and salt if needed

Add 6 cups of water and salt to taste

Put the lid on the pressure cooker and bring to the boil. Reduce to a simmer and cook for 20 minutes (three whistles). Check your manufacturer's instructions (compare it to a pilaf).

You can also cook in a electric cooker.
add lemon juice if you needed at the end