Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 4.Cook the Masala Base

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

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.