Chicken Biryani in Pressure Cooker

Step 1: Prepare Basmati Rice

Take 2 cups of Basmati rice, rinse it well, and then soak it in water for 30 minutes. After soaking, drain off the water and keep the rice aside.

Step 2: Marinate the Chicken

In a bowl, combine 600g chicken with 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. Mix everything thoroughly until the chicken is well coated. Marinate for 30 minutes.

Step 3: Fry Onions

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

Step 4: Remove Onions for Garnish

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

Step 5: Cook Marinated Chicken

Add the marinated chicken to the pressure cooker with the remaining fried onions. Also, add the whole spices: 1 tsp cumin, 1-inch cinnamon stick, 1/2 mace (javitri), 1 star anise, 2 bay leaves, 2-3 green cardamoms, and 12 black peppercorns. Stir to combine. Cook, stirring continuously, until the color of the chicken turns from pink to white. Partially cover the cooker and continue to cook until the masala starts to release oil. Stir occasionally to prevent the masala from burning.

Step 6: Add Coriander Powder

Add 2 tsp of coriander powder to the chicken. Stir to combine and cook for a minute.

Step 7: Add Water and Bring to Boil

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

Step 8: Add Fresh Herbs

Add 2-3 tbsp of chopped mint leaves and 1/4 cup of chopped coriander leaves to the boiling gravy. Stir to combine.

Step 9: Add Rice and Ghee

Carefully add the soaked Basmati rice to the pressure cooker. Gently stir to combine, being slow and careful as soaked rice can break easily. Add 2 tsp of ghee (clarified butter) and gently stir again. Let the gravy come to a boil once more.

Step 10: Adjust Seasoning

Taste the gravy and add salt as per your taste. Gently stir to incorporate the salt.

Step 11: Pressure Cook Biryani

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

Step 12: Fluff and Serve

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

• 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.