Add oil and ghee to the pressure cooker
Turn on the stove to medium flame and heat
Add cashews; mix well and saute till cashew starts to change color
Furthermore add bay leaf, cardamom, cinnamon, fennel seeds, and poppy seeds; saute till cashew turn golden brown
Furthermore, add onion, green chili, and ginger garlic paste; mix well and saute till onion turns translucent
Add tomatoes and required salt; mix well and saute till tomatoes turn mushy
Furthermore, add garam masala and biryani powder; mix well and make sure nothing is stuck to the pan
Turn down to low flame
Add yogurt mixture and saute for 30 seconds
Spread a layer
Add rice; spread but avoid mixing
Furthermore, add mint and coriander leaves and water; avoid mixing
Finally, add sesame oil and turn to medium flame
Bring to a slight boil. pressure cook for two whistles; turn off the stove
After the pressure subsides naturally, open the cooker
Gently fluff the rice