Add Oil to a pan. Add 2 Bay leaves, cloves, cardamoms, Shahi zeera and cinnamon.
Add Onions and fry till they turn Golden brown in color.
Take around 2 tbsp of fried onions out for garnishing later. Add ginger garlic paste and saute till the raw smell goes away.
Add green chilies and saute for 2 minutes.
Add the chicken and cook for 3-4 minutes.
Add tomatoes and cook till they are soft and mushy. Add coriander leaves and mint leaves.
Add coriander powder, Red chili powder, salt and Turmeric Powder. Mix well and cook for 5-7 minutes.
Add Yoghurt and cook for another 10 minutes, till the oil separates.
Add Ghee to a pan, followed by Star anise, cardamom powder, mint leaves and Bay leaf.
Add water to the pan and add salt, let it come to a boil.
Add Rice.
Let it come to a boil. The Rice should be 70% cooked. They should be soft from the middle and a little hard from the sides.
Layer the Rice over the cooked Yakhni.
Cover with a cloth and then cover with a lid. Or, you can seal it with dough all around making the pot airtight. Cook on high flame for 5-7 minutes and then on low flame for 20 minutes.