Chicken biryani in pressure cooker

Ingredients

Chicken- 1/2 kg (skin off, bones on)
Basmati rice- 1 cup
Onion- 1 large
Tomato -1
Ginger garlic paste- 2 tbsp
Coriander leaves- 1/2 cup
Mint leaves- 1/4 cup
Green chilli- 2
Turmeric powder- 1/2 tsp
Red chilli powder- 1 tsp
Coriander powder- 1 tsp
Garam masala-1/2 tsp
Biryani masala- 2 tbsp( I used store bought Shaan masala)
Curry leaves- 1 sprig
Water- 2 1/2 cups
Curd- 2 tbsp
Oil- 2 tsp
Salt
Whole spices: Cinnamon- 1 inch, Cardamom- 2, Cloves- 2, Star snise- 1, Maze-1, Bay leaves- 2, Cumin seeds-1 tsp, Fennel seeds- 1/2 tsp, black jeera- 1/2 tsp


Marination ingredients

        Wash chicken thoroughly. Drain all the excess water. Marinade with  red chili powder, Garam masala, turmeric powder, salt, ginger garlic paste(each 1/2 tsp) and 2 tbsp curd/ yogurt. Set aside for 30 minutes.

Preparation

• Soak the rice for 30 minutes. Heat oil in the pressure cooker, add in the whole spices and saute for a minute.  Grind the coriander leaves, mint leaves and green chilli into a paste adding abo
• Add the curry leaves, thinly sliced onions and saute till onions turn brown.
• Add in the ginger garlic paste and saute well till the raw smell is out. 
• Add in the sliced tomato and cook till mushy. Add the chopped coriander and mint leaves. Then add the marinated chicken and mix well till the chicken changes colour and water is oozed out.
• Add in
• 
  
• Once pressure is released out, add in the rice along with 1 3/4 cups of water.(After cooking chicken, there will be about 3/4 cup of water left in the pressure cooker).
• Check for seasand keep the stove in medium- high flame for 2 minutes.
• Then, put in low medium flame for 10 minutes and once done, turn off the stove and let it sit for another 10 minutes.
•  Garnish with coriander leaves.