Ingredients:

• 2 cups – basmati Rice
• 1/2 kg – Chicken
• 4 cups – water
• 1 – Onion large
• 1 – Tomato large (or 2 small)
• 8- Green chillies (or according to taste)
• 1/2 tsp – Garam Masala (optional – can be used if you desire spicy dishes)
• 1/4 tsp- Turmeric powder-
• Mint leaves – few
• Ginger – 3 inch piece
• 15 flakes Garlic
• 1 – Bay Leaf
• 3 – Cloves
• 3-cardamom
• oil – little
• salt – as desired
• coriander – for garnishing

Method:

1. Make a paste of the ginger and garlic. Cut onions and tomatoes.
2. Wash the basmati rice and let it soak in water for 30 minutes.
3. Clean and cut chicken into pieces suited for biriyani.
4. Place the pressure cooker on the stove, and add oil. When oil is hot, add the spices to it.
5. Add the cut onion and fry till transparent.
6. Now add whole green chillies (without cutting or slitting them).
7. Add the ginger-garlic paste (prepared in step 1) and fry till the oil separates.
8. Add the tomatoes, mint leaves, garam masala, and turmeric powder and fry for a while.
9. Add chicken and fry for 3 minutes.
10. Now add the basmati rice, water, and salt.
11. When the mixture starts to boil, close the cooker, put the weight and reduce the flame to medium.
12. Leave the cooker on the flame for 10 to 12 minutes and switch off the stove (no need for any whistles).
13. Garnish with coriander leaves.

Recipe courtesy of Hema Vinoth