Chicken Biryani (ground masala)

Ingredients

Basmati rice - 1cup 

Water- 2 1/2 cups

Chicken- 1/2 kg 

Ghee - 1 tablespoon (tbsp.)
Oil- 2 tbsp

Onion - 2 medium sized chopped
Tomato - 1 large sized

Red chilly powder- 1 tsp

Coriander powder- 1 tsp

Green chilies- 2
Curry leaves- 1 sprig

Ginger garlic paste- 2 tbsp
Garam masala- 1 tsp

Mint leaves- 1/2 cup

Coriander leaves- 1/2 cup
Curd/ Yogurt- 2 tbsp

Salt- required

Whole spices

Bay leaves- 2
Cinnamon - 1 inch stick
Cardamom- 2
Cloves- 3
Star anise(annasipoo)- 1
Mace(Jathipathri)- 1

Method:

1. Clean and wash the chicken with turmeric powder and salt.
2. Soak the basmati rice for 30 minutes.
3. Grind together onion, tomato, mint, coriander leaves and green chillies into a paste.
4. In a pressure cooker, add oil and ghee, heat up.
5. Add in the whole spices and curry leaves and saute few seconds.
6. Add the ginger garlic paste and saute till it turns brown.
7. Add the ground paste and mix well. 
8. Add in the spice powders and mix well.
9. Cover with a lid and let it simmer till the oil separates.
10. Add in the chicken and coat it well with the masala,
11. Chicken oozes out some water. Add salt, curd and water(1/2 cup) to it and let the chicken cook completely. 
12. Once chicken is done, check the salt and spices. Generally, for biryani, the water before adding rice should be little salty.
13. Add in the soaked rice and add remaining 2 cups of water and mix well.
14. When it comes to boil, cover it and allow it to be under the pressure with the whistle for 3 minutes on high.
15. Keep the flame on low for 12 minutes. Garnish with coriander leaves.