Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 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.

12. 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.