Step-by-Step Instructions

1. 1.Heat Oil and Sauté Whole Spices

   Place a pressure cooker on medium heat. Add 3-4 tablespoons of cooking oil and let it heat up. Once hot, add 1 bay leaf, 2-3 cardamom pods, and 1 star anise. Sauté for about 30 seconds until the spices become fragrant.

2. 2.Sauté Onions, Green Chilies, and Mint

   Add 1 large sliced onion, 2-3 slit green chilies, and a small handful of mint leaves to the pressure cooker. Sauté the mixture, stirring occasionally, for 3-4 minutes until the onions turn translucent and slightly golden.

3. 3.Add Tomatoes and Cook

   Introduce 1 large chopped tomato to the sautéed mixture. Cook for 2-3 minutes, stirring, until the tomatoes soften and become pulpy.

4. 4.Incorporate Yogurt and Spices

   Stir in 1/4 cup of yogurt. Then, add 1 teaspoon of chili powder and 2-3 tablespoons of chicken biryani masala powder. Mix all ingredients thoroughly and cook for 1-2 minutes until the oil starts to separate from the masala.

5. 5.Add Chicken and Cook

   Add 250-300g of chicken pieces to the masala. Mix well to ensure the chicken is evenly coated. Cook the chicken for 5-7 minutes, stirring occasionally, until it is partially cooked and the masala adheres well.

6. 6.Add Rice, Water, and Salt

   Add 1 cup of pre-soaked basmati rice and 1.5 cups of water to the pressure cooker. Season with salt to taste. Stir gently to combine all the ingredients without breaking the rice grains.

7. 7.Pressure Cook the Biryani

   Close the lid of the pressure cooker. Cook on medium heat for 2-3 whistles. Once cooked, turn off the heat and allow the pressure to release naturally.

8. 8.Fluff and Serve

   Once the pressure has completely released, open the lid. Gently fluff the biryani with a spoon to mix the ingredients. If desired, add a boiled egg into the biryani or serve it on the side. Serve the hot chicken biryani with a boiled egg and raita.