Step-by-Step Instructions

1. 1.Heat Oil and Add Whole Spices

   Heat 4-5 tablespoons of cooking oil in a pressure cooker. Add 1 bay leaf, 1 inch cinnamon stick, 2-3 cardamom pods, and 1 star anise. Sauté for 30 seconds until fragrant.

2. 2.Sauté Onions

   Add 2 large thinly sliced onions to the cooker. Sauté on medium heat for 5-7 minutes until they turn golden brown.

3. 3.Add Green Chilies, Mint, and Ginger-Garlic Paste

   Add 3-4 slit green chilies, 1/2 cup chopped fresh mint leaves, and 1.5 tablespoons of ginger-garlic paste. Sauté for 2-3 minutes until the raw smell of ginger-garlic paste disappears.

4. 4.Add Curd, Coriander, and Tomatoes

   Stir in 1/4 cup plain curd, 1/2 cup chopped fresh coriander leaves, and 2 medium chopped tomatoes. Mix well.

5. 5.Cook Tomato Mixture

   Cover and cook the mixture for 5-7 minutes, stirring occasionally, until the tomatoes soften and the oil starts to separate from the mixture.

6. 6.Add Dry Spices

   Add 1.5 teaspoons of coriander powder, 1 teaspoon of garam masala, 1.5 teaspoons of salt, and 1.5 teaspoons of red chili powder. Mix thoroughly and cook for 1 minute.

7. 7.Add Water and Rice

   Pour in 4 cups of water and bring it to a boil. Then, add 2 cups of soaked and drained Basmati rice. Stir gently to combine.

8. 8.Pressure Cook Biryani

   Close the pressure cooker lid. Cook on high heat until 2-3 whistles, then reduce heat and cook for 5 minutes. Turn off the heat and let the pressure release naturally for 10-15 minutes.

9. 9.Finish with Ghee and Serve

   Once the pressure is released, open the lid. Drizzle 2 tablespoons of ghee over the biryani. Gently fluff the biryani with a spatula, mixing the ingredients. Serve hot.