Chicken Biryani - In a jiffy (Cooker Recipe)

Approx time : 25 mins

Recipe loosely adapted from
http://indianhealthyrecipes.com/chicken-biryani-in-pressure-cooker/

Ingredients :

For tempering : 

1. Bay leaf - (2 small/medium size)
2. green cardamamoms - 3
3. cloves - 5
4. one inch cinnamon stick - 1
5. star anise - 1
6. shahi jeera - 1/2 tsp

Marination :

1. large lime - 1  or vinegar
2. Salt as needed
3. 1/4 tsp turmeric powder
4. 1/2 tsp red chilly powder

Rest of the ingredients:

• about 700gm chicken (with bone) - Boneless doesn't turn out as tasty
• 2 cups basmati rice
• 3 1/4 cups water
• 2 tbsp oil
• Salt as needed
• 1 medium sized tomato (finely chopped)
• 1 - 2 tbsp curd
• 15 large mint leaves - finely chopped
• corriander leaves - finely chopped - about a fist full (after chopping)
• 2 tsp ginger garlic paste
• 1 green chilly - chopped
• 1 large onion - slices
• 3 tsp ready made biryani masala (Suhana biryani masala is tasty)

Method:

1. Marinate the chicken with the ingredients listed under marination atleast 1 hour prior to preparation. 
2. In a large cooker (5 litres), add the oil. Once the oil is heated, add the spices mentioned under tempering. Saute till they begin to sizzle. 
3. Next, add in the onions and saute till they are golden brown. 
4. Next, add in the ginger garlic paste till the raw aroma of the paste disappears.
5. Next, add in the tomato and cook till the tomato is no longer raw. It should be well fried. Take care not to burn the mix.
6. Next, add the biryani masala and saute for about a minute. Do not let the masala burn.
7. Next , add the curd, finely chopped corriander, pudina (mint leaves), and green chillies. 
8. Stir to combine well.
9. Next, add the marinated chicken and mix well for about 3 minutes. Let the masala coat the chicken well.
10. Next, add the washed rice and fry the rice along with the masala for a minute. Take care not to break the rice.
11. Next, Add 3 /14 cups water. Close the lid of the cooker. Put the weight on the cooker. 
12. Pressure cook on HIGH heat on the medium burner of your gas stove for 3 whistles.
13. Turn of the heat immediately after the third whistle.
14. Let the steam escape on it's own. 
15. Garnish with corriander leaves.
16. Serve with a raita/salan.