Step-by-Step Instructions

1. 1.Prepare the Rice

   Take 1 cup of Jeera rice in a bowl, wash it thoroughly with water, and then soak it in fresh water for at least 15-20 minutes. Set aside.

2. 2.Prepare the Grinding Paste

   Heat 1 tablespoon of ghee in a pan. Add cashews and whole spices (cinnamon stick, bay leaf, star anise, black cardamom, mace). Sauté until the cashews turn light golden brown and the spices become fragrant, about 1-2 minutes. Transfer the fried cashews and spices to a grinder and grind into a fine paste. Set aside.

3. 3.Sauté Aromatics

   In a pressure cooker, heat 2 tablespoons of oil and 1 tablespoon of ghee. Add sliced onions, green chilies, chopped coriander leaves, and mint leaves. Sauté until the onions turn translucent and soft, about 3-4 minutes.

4. 4.Add Ginger Garlic Paste and Tomatoes

   Add 1 tablespoon of ginger garlic paste to the cooker and sauté for 1-2 minutes until its raw smell disappears. Then, add chopped tomatoes and cook until they soften and turn mushy, about 3-4 minutes.

5. 5.Add Dry Spices and Chicken

   Add 1.5 teaspoons of red chili powder, 0.5 teaspoon of turmeric powder, 1 teaspoon of garam masala, and 1 tablespoon of biryani masala. Mix well and cook for 1-2 minutes until the spices are fragrant. Add the chicken pieces and mix thoroughly with the spice mixture. Cook for 5 minutes, stirring occasionally, until the chicken is partially cooked and coated with the spices.

6. 6.Incorporate Ground Paste and Salt

   Add the previously ground cashew and whole spice paste to the chicken mixture. Add salt to taste. Mix everything well, ensuring the chicken is evenly coated with the paste.

7. 7.Add Rice and Water

   Drain the soaked Jeera rice and add it to the pressure cooker. Pour in 2 cups of water. Stir gently to combine all ingredients without breaking the rice grains.

8. 8.Pressure Cook the Biryani

   Close the pressure cooker lid and cook for 2-3 whistles on medium heat. Once cooked, turn off the heat and let the pressure release naturally. Do not open the lid immediately. Once the pressure has released, open the lid, fluff the biryani gently with a fork, and serve hot.