Step-by-Step Instructions

1. 1.Prepare Rice

   Wash 2 cups (400 grams) of basmati rice thoroughly and soak it in water for 30 minutes.

2. 2.Sauté Whole Spices

   Heat 3 tablespoons of oil and 2 tablespoons of ghee in a pressure cooker. Add 1 bay leaf, small pieces of cinnamon stick, 2 cardamom pods, and 3 cloves. Sauté for a few seconds until fragrant.

3. 3.Sauté Onions and Aromatics

   Add 2 sliced onions to the cooker and sauté until they turn golden brown. Then, add 2 chopped tomatoes, 2 tablespoons of ginger garlic paste, 2 slit green chillies, a handful of mint leaves, and a handful of coriander leaves. Sauté until the tomatoes turn soft and mushy.

4. 4.Add Powdered Spices

   Add 1 teaspoon of chilli powder, 1 teaspoon of coriander powder, 2 teaspoons of biryani masala, and approximately 1/2 teaspoon of turmeric powder. Sauté the mixture for 3 minutes on a low flame, ensuring the spices are well combined and fragrant.

5. 5.Incorporate Curd and Chicken

   Add 2 tablespoons of curd to the spice mixture and mix well until fully incorporated. Then, add 750 grams of chicken pieces and salt to taste. Sauté the chicken for 3 minutes on a medium flame, ensuring it's coated with the masala.

6. 6.Cook Chicken

   Cover the pressure cooker with a lid (without the weight) and cook the chicken for 8 to 10 minutes on a low flame, allowing it to partially cook in its own juices.

7. 7.Add Coconut Milk and Adjust Seasoning

   Pour in 2 ¾ cups of coconut milk. Stir well and check the salt level, adding more if necessary. Bring the mixture to a boil.

8. 8.Add Rice and Pressure Cook

   Once the liquid is boiling, add the soaked basmati rice to the cooker and gently mix it with the chicken and gravy. Cook for 2 minutes on a medium flame until the mixture starts boiling again. Then, close the pressure cooker lid with the weight and cook for 2 whistles on a medium flame.

9. 9.Serve Biryani

   After the pressure has naturally released from the cooker, open the lid. Gently fluff the chicken biryani with a spoon or fork to separate the rice grains. Serve hot and garnish with fresh coriander leaves.