Step-by-Step Instructions

1. 1.Prepare Rice

   Take 2 cups of basmati rice, wash it thoroughly, and then soak it in water for 30 minutes.

2. 2.Grind Spices

   In a grinder, add 1 star anise, 3 cinnamon sticks, 6 to 8 cloves, 5 cardamoms, ½ teaspoon cumin seeds, ½ teaspoon fennel seeds, and ¼ teaspoon pepper. Grind all these spices to a fine powder.

3. 3.Marinate Chicken

   In a bowl, take 750 grams of chicken. Add the freshly ground spice powder, 2 tablespoons of ginger garlic paste, ½ teaspoon turmeric powder, 1 teaspoon chili powder, 1 teaspoon coriander powder, 3 tablespoons of curd, and 1 teaspoon of salt. Mix everything well until the chicken pieces are evenly coated with the marinade. Let it marinate for 30 minutes.

4. 4.Sauté Aromatics

   In a pressure cooker, heat 3 tablespoons of oil and 2 tablespoons of ghee. Add 1 bay leaf, 2 small pieces of cinnamon stick, 1 cardamom, and 2 cloves. Then add 2 sliced onions and 2 green chilies (slit). Sauté until the onions turn light brown.

5. 5.Add Tomatoes and Herbs

   Add 2 chopped tomatoes, a handful of mint leaves, and a handful of coriander leaves to the cooker. Sauté until the tomatoes turn soft and mushy.

6. 6.Cook Chicken

   Add the marinated chicken to the cooker. Sauté the chicken for 3 minutes on medium flame. Then, cover the cooker with a lid and cook on low flame for 8 to 10 minutes until the chicken is partially cooked and releases its juices.

7. 7.Add Water and Rice

   Pour 2 ¾ cups of water into the cooker and add salt to taste (approximately 1 teaspoon). Bring the mixture to a boil. Once boiling, add the soaked basmati rice and gently mix it with the chicken and gravy. Add the juice of half a lemon.

8. 8.Pressure Cook Biryani

   Cook for 3 minutes on medium flame after adding the rice. Then, close the pressure cooker with its lid and cook for 2 whistles on medium flame. Once done, let the pressure release naturally before opening the lid. Gently fluff the biryani with a spoon.