Add Ghee to a pot. Add Shahi zeera, cinnamon stick, Bay leaf and mint leaves to it. Saute for 1 minute.
Add water to the pot. Also add 1/2 tsp salt.
Let water come to a boil. Drain the water that Rice was soaked in and add the Rice to the pot.
Once the Rice starts dancing on top, they are almost cooked. This should take around 7 to 10 minutes. You can check by taking a grain between your fingers. The middle part should be soft. Drain the water out.
Soak the poppy seeds in water for 15 minutes.
Take a blender and add Poppy seeds, Coriander leaves and Onion cubes.
Also add Ginger garlic paste.
Grind to a smooth paste.
Add Oil to another pan. Add Bay leaf, Star Anise, Shahi zeera, green cardamom and Cinnamon stick. Saute for 1 minute.
Add sliced Onions and cook till they turn Golden brown.
Take 1/4 of it out to be used for garnishing later . Add the green paste we made. Cook for 2-3 minutes or till the raw smell goes away.
Add chopped tomatoes and Green chilies. Cook on low to medium heat till the Tomatoes are completely soft.
Add the chicken and Saute till it changes color. Around 5 minutes.
Add Red chili powder, Coriander Powder, Salt and Turmeric Powder. Mix well.
Add Yogurt and mix well and let the Yakhni cook. Should take 10 minutes.
Start layering the Yakhni over the Rice in a flat pan. Add 1 tbsp Ghee on top.
Cover with Rice for the last layer. Add a little fried onions and mint leaves. Cover the pan and seal it . Place the pan on a Tava. Cook on high flame for the first 5 minutes and then on low flame for another 20-25 minutes.