Heat oil in a pressure cooker over medium heat.

Add mace, cloves, and cinnamon stick and let them sizzle.

Add ginger and garlic and sauté for a couple of minutes.

Add onions and sauté until translucent.

In a mixing bowl, combine curd, red chili powder, turmeric powder, coriander powder, and black pepper powder and whisk well.

Turn down the heat and add the whisked curd mixture to the sautéed onions and mix well.

Add chicken pieces and sauté until the chicken is half cooked (6-8 minutes).

Add soaked and washed rice along with 1-1/2 cups of water.

Sprinkle salt and stir well.

Close the lid of the cooker and pressure cook for 2 whistles.

Switch off the gas and allow the pressure to release naturally.

Open the cooker and fluff up the rice and mix it evenly with the masala.

Garnish with cashew nuts and crushed almonds and serve hot.