Heat ghee and oil in a pressure cooker or on any heavy bottom pan.
Once the ghee is hot, add bay leaf, cloves, cinnamon, black cardamom, black peppercorns , star anise , mace few strands and fennel seeds ; fry for a few seconds.
Now add green chillies , ginger , garlic paste and sliced onions, fry for 2-3 minutes until raw smell goes off.
Add the chicken with marinade and cook for 5-6 minutes on medium heat until chicken colour changes from pink to white completely.
Now add in chopped tomatoes , chopped coriander and mint leaves mix well and cook until tomatoes turns mushy.
By now chicken would have cooked 50%. Now add coconut milk and mix well everything.
Add red chilli powder, coriander powder, salt and mix well.
Now add soaked rice and mix well everything.
Add 2 cups of hot water give a stir , cover lid and pressure cook on medium heat for 1 whistle.
When pressure settles down on its own , remove the lid and fluff the pulao with a fork.
Drizzle some ghee , add lime juice and garnish with coriander leaves.
Mix well and serve with raita or any of your favourite salan.