Method:

1. Soak basmati rice in water for atleast 20mins, set aside.Grind the ingredients under 'to grind' with little water to a fine paste. Set aside. Clean chicken and rinse it thrice , add turmeric powder and set aside.
2. Heat oil+ghee in a pressure cooker and add the items under 'to temper' then add ginger garlic paste and saute for a minute.Then add onion and saute till its golden brown. Then add tomato, saute till raw smell leaves.
3. Then add coriander mint paste and saute for 2mins. Then add curd, chicken along with turmeric, red chilli,coriander,garam masala powders and required salt.
4. Saute till it forms a thick gravy and chicken changes color.Add 1 cups of water and pressure cook for 4 whistles.Once pressure releases, open and give a quick stir.
5. Drain water from rice and add it to the gravy, stir once. Then add coconut milk.
6. Pressure cook for 3 whistles(After first whistle simmer it). Once pressure releases fluff it with a fork carefully without breaking the rice. Serve hot with onion raita.

My Notes:

• If you like the lemon flavour, squeeze lemon juice once the biryani is done.
• I usually use 1:1.5 cups for rice:water ratio so have given the measures accordingly. But you can use the measurement according to the variety of basmati rice you use. I use India Gate Basmati rice.
• Measure water and coconut milk accordingly.
• This is less spicy so adjust spice level according to your taste.