To make hariyali chicken recipe, start off my crushing together the garlic, ginger, cloves, and green cardamoms in a mortar and pestle.To make the green masala, boil the spinach until it wilts. Drain the spinach and let it cool down.Grind together the boiled spinach, mint, coriander leaves, and green chilies to a fine paste.Now heat desi ghee/clarified butter in a pressure cooker. Add in the whole spices; bay leaves, black peppercorns, black cardamom, and cinnamon.When the spices swell up and become fragrant, toss in the onions and saute until golden brown.Add the crushed ginger-garlic mixture and saute until the raw smell goes away.Then toss in the tomatoes and some salt. Cook the tomatoes till they turn soft and ghee begins to separate.Add the ground spices; turmeric, coriander, roasted cumin, and crushed black pepper. Saute for a few seconds.Add in the chicken and saute it with the masala for 7-8 minutes.Now add the green masala paste and saute for about 5 minutes so that the spinach loses it's raw smell.The ghee will separate again and that's when you add water and adjust the salt. Be careful because the chicken is brined and already salty. The chicken is half-cooked at this stage and I have added 2 cups of water.Pressure cook the hariyali chicken curry for 2-3 whistles or until the chicken is done.When the pressure releases, open the cooker. Turn the heat back on the simmer the curry for 2 more minutes.Hariyali chicken recipe is ready.