Step-by-Step Instructions

1. 1.Prepare Basmati Rice

   Wash 2 cups of basmati rice thoroughly and soak it in water for 30 minutes.

2. 2.Prepare Biryani Powder

   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 them into a fine powder.

3. 3.Marinate Chicken

   In a bowl, combine 750 grams of chicken, the freshly ground biryani powder, 2 tablespoons ginger garlic paste, ½ teaspoon turmeric powder, 1 teaspoon chili powder, 1 teaspoon coriander powder, 3 tablespoons curd, and 1 teaspoon salt. Mix everything well with your hands, ensuring the chicken is thoroughly coated. Let the chicken marinate for 30 minutes.

4. 4.Sauté Tempering Spices and Onions

   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 slit green chilies. Sauté until the onions turn light brown, stirring occasionally.

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 the mixture until the tomatoes soften and the mixture comes together.

6. 6.Cook Marinated Chicken

   Add the marinated chicken to the cooker. Sauté the chicken for 3 minutes on medium flame, stirring constantly to ensure even cooking and coating with the masala.

7. 7.Simmer Chicken

   Cover the cooker with a lid (do not pressure cook yet) and cook the chicken for 8 to 10 minutes on low flame. This allows the chicken to release its juices and partially cook.

8. 8.Add Water and Salt

   Open the lid, stir the chicken, then add 2 ¾ cups of water and 1 teaspoon of salt. Mix well to combine all ingredients.

9. 9.Add Rice and Lemon Juice

   Bring the mixture to a boil. Once boiling, add the drained, soaked basmati rice and the juice of half a lemon. Gently mix the rice into the chicken and gravy.

10. 10.Pressure Cook Biryani

    Cook the mixture for 3 minutes on medium flame until it starts bubbling. Then, close the pressure cooker lid and cook for 2 whistles on medium flame.

11. 11.Serve Biryani

    Once the pressure is naturally released from the cooker, open the lid. Gently fluff the biryani with a wooden spoon to separate the rice grains and mix the chicken evenly. Serve the chicken biryani hot.