Add oil and ghee to a heavy bottomed vessel or a pressure cooker.
After it becomes hot, add the cloves, cinnamon, bay leaves, star anise and the onions to the oil. Fry till the onions become golden brown in color.
Next, add the marinated chicken along with it's juices to the sauteed onions and stir it along with the other contents and cook till the outer layer is cooked. Do not cover it with a lid and cook.
After the chicken is partially cooked, add the ground masala paste, red chilli powder and coriander powder to the chicken and mix it thoroughly.
After the spices are cooked, add garam masala powder and mix it.
Next add the chopped mint and coriander leaves and mix it.
Now, take the soaked rice, discard the water and add it to the chicken. Mix it gently without breaking the rice grains.
Add 1.75-2 cups water and check for salt and spiciness.
Close the lid of the pressure cooker and cook it for 2 whistles on high and 2 whistles on low flame.
Let the pressure release on its own. Serve thalapakattu style chicken biryani with onion raita or dalcha and an egg.