Step-by-Step Instructions

1. 1.Prepare the Rice

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

2. 2.Marinate the Chicken

   In a large bowl, add 600g of chicken. 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, and a handful each of chopped coriander and mint leaves. Combine everything well and marinate for 30 minutes.

3. 3.Fry Onions

   Heat 1/2 cup of oil on medium heat in a pressure cooker. Add 4 sliced onions and stir. Cook the onions, stirring continuously, until they turn golden brown. This may take 10-15 minutes.

4. 4.Add Chicken and Whole Spices

   Remove about 1/4 of the fried onions and keep them on a plate to cool down for garnishing later. Add the marinated chicken to the remaining onions in the pressure cooker. Add the whole spices: 1 tsp cumin, 1-inch cinnamon, 1/2 mace (javitri), 1 star anise, 2 bay leaves, 2-3 green cardamoms, and 4 cloves, 12 black peppercorns. Stir to combine. Cook, stirring continuously, until the color of the chicken turns from pink to white.

5. 5.Cook Chicken Masala

   Partially cover the pressure cooker and cook until the masala starts to release oil. Stir occasionally to prevent the masala from burning. Once oil is released, stir it again. Add 2 tsp coriander powder, stir to combine, and cook for a minute.

6. 6.Add Water and Bring to Boil

   Add 2 and 3/4 cups of water to the chicken. Stir to combine. Partially cover the cooker and cook until the gravy comes to a boil.

7. 7.Add Herbs, Rice, and Ghee

   Add 2-3 tbsp chopped mint leaves and 1/4 cup chopped coriander leaves. Gently stir to combine. Add the soaked rice. Gently stir to combine, as soaked rice can break easily. Add 2 tsp Ghee (Clarified butter). Gently stir to combine. Let the gravy come to a boil again. Taste the gravy and add salt as per taste, then gently stir to combine.

8. 8.Pressure Cook the Biryani

   Cover the pressure cooker and cook it for 2 whistles. Immediately remove the cooker from heat and keep it aside for the pressure to settle on its own.

9. 9.Fluff and Serve

   Once the pressure has settled, open the cooker. Keep it open aside for 5 minutes. Fluff it up with a fork gently. Garnish with fresh coriander leaves, fried onions, and mint leaves. Serve it immediately with sliced onions, a lemon wedge, and raita.