Chicken Biryani - Pressure Cooker Style

Step 1: Prepare Rice and Masala Powder

Take 2 cups of basmati rice, wash it thoroughly, and soak it in water for 30 minutes. In a grinder jar, add star anise, cinnamon sticks, cloves, cardamom, cumin seeds, fennel seeds, and pepper. Grind to a fine powder.

Step 2: Marinate the Chicken

In a large bowl with 750g of chicken, add the freshly ground masala powder, ginger-garlic paste, turmeric powder, chilli powder, coriander powder, curd, and salt. Mix everything well, ensuring the chicken is fully coated. Let it marinate for 30 minutes.

Step 3: Sauté Aromatics

Heat oil and ghee in a pressure cooker. Add bay leaf, a small cinnamon stick, cardamom, and cloves. Once they are fragrant, add sliced onions and slit green chillies. Sauté until the onions turn light golden brown.

Step 4: Cook the Masala Base

Add chopped tomatoes, mint leaves, and coriander leaves to the cooker. Sauté until the tomatoes turn soft and mushy.

Step 5: Cook the Chicken

Add the marinated chicken to the cooker and sauté for 3 minutes on medium flame. Then, cover the cooker with a lid (without the weight) and cook for 8 to 10 minutes on low flame until the chicken releases its juices.

Step 6: Add Water and Rice

Add 2 3/4 cups of water and salt to the cooker. Mix well and allow the mixture to come to a rolling boil. Add the soaked and drained basmati rice.

Step 7: Add Lemon Juice and Cook

Squeeze the juice of half a lemon into the cooker and mix gently. Cook for 3 minutes on medium flame.

Step 8: Pressure Cook the Biryani

Close the pressure cooker lid and place the weight on. Cook on medium flame for 2 whistles. After 2 whistles, turn off the flame and let the pressure release naturally.

Step 9: Rest and Serve

Once the pressure has settled, open the lid. Gently fluff the biryani with a spatula or fork from the sides. Serve the hot chicken biryani with raita.

• Soaking the basmati rice for at least 30 minutes ensures long, separate grains.

• Sauté the onions until they are light golden brown to develop a deep, sweet flavor base for the biryani.

• After adding the rice, mix gently to avoid breaking the delicate grains.

• Allow the pressure to release naturally for the best texture and to prevent the rice from becoming mushy.

• Mutton can be used as a substitute for chicken, but the cooking time may need to be adjusted.

• A pinch of saffron soaked in warm milk can be added at the end for extra color and aroma.