Chicken Biryani in Pressure Cooker

Step 1: Prepare the Basmati Rice

Rinse 2 cups of Basmati rice well. Soak it in water for 30 minutes. Drain off the water and keep it aside.

Step 2: Marinate the Chicken

Take 600g of chicken in a bowl. Add salt to taste, 1/2 tsp spicy red chili powder, 1 tsp Kashmiri red chili powder, 1 tsp biryani masala powder, 1/4 tsp turmeric powder, 2 tsp ginger-garlic paste, 1 tsp lemon juice, 1/2 cup yogurt, a handful of coriander leaves, and a handful of mint leaves. Combine all ingredients well and marinate the chicken for 30 minutes.

Step 3: Fry Onions

Heat 1/2 cup of oil on medium heat in a pressure cooker. Add 4 sliced onions. Stir and cook until the onions turn golden brown, which may take 10-15 minutes.

Step 4: Remove Onions for Garnish

Remove 1/4 of the fried onions and keep them on a plate to cool down. These will be used later for garnishing.

Step 5: Cook Chicken with Spices

Add the marinated chicken to the pressure cooker with the remaining fried onions. Add whole spices: 1 tsp cumin, 1-inch cinnamon, 1/2 mace (javitri), 1 star anise, 2 bay leaves, 2-3 green cardamoms, 4 cloves, and 12 black peppercorns. Stir to combine and cook, stirring continuously, until the color of the chicken turns from pink to white.

Step 6: Simmer Chicken Masala

Partially cover the pressure cooker and cook until the masala starts to release oil. Stir occasionally to prevent the masala from burning.

Step 7: Add Coriander Powder

Once the masala has released oil, stir the chicken again. Add 2 tsp coriander powder, stir to combine, and cook for a minute.

Step 8: Add Water and Herbs

Pour in 2 and 3/4 cups of water. Stir to combine. Partially cover and cook until the gravy comes to a boil. Add 2-3 tbsp chopped mint leaves and 1/4 cup of chopped coriander leaves. Stir gently.

Step 9: Add Rice and Ghee

Add the soaked Basmati rice to the boiling gravy. Gently stir to combine, being slow as soaked rice can break easily. Add 2 tsp Ghee (Clarified butter). Gently stir to combine again and let the gravy come to a boil.

Step 10: Adjust Salt and Pressure Cook

Taste the gravy and add salt as per taste. Gently stir to combine. Cover the pressure cooker and cook for 2 whistles. Immediately remove the cooker from heat and let the pressure settle on its own.

Step 11: Fluff Biryani

Once the pressure has settled, open the cooker. Keep it open aside for 5 minutes. Fluff up the biryani gently with a fork.

Step 12: Garnish and Serve

Garnish the biryani with coriander leaves, fried onions, and mint leaves. Serve it immediately with sliced onions, a lemon wedge, and raita.

• Serve it immediately. If you are going to serve it later, it is better to take it out on a big plate, spread it to cool down. Transfer it to the serving bowl, cover & keep it aside.