Chicken Biryani Recipe

Soak basmati rice in water for at least 20 minutes, set aside. Grind the ingredients under 'to grind' with little water to a fine paste. Set aside. Clean chicken and rinse it thrice , add turmeric powder and set aside.

Heat oil+ghee in a pressure cooker and add the items under 'to temper' then add ginger garlic paste and saute for a minute.Then add onion and saute till its golden brown. Then add tomato, saute till raw smell leaves.

Then add coriander mint paste and saute for 2 minutes. Then add curd, chicken along with turmeric, red chili, coriander, garam masala powders and required salt.

Saute till it forms a thick gravy and chicken changes color. Add 1 cup of water and pressure cook for 3 whistles. Once pressure releases, open and give a quick stir.

Drain water from rice and add it to the gravy, stir once. Then add coconut milk.

Pressure cook for 3 whistles(After first whistle simmer it). Once pressure releases fluff it with a fork carefully without breaking the rice. Serve hot with onion raita.

Thalicha and onion raita are the best combination for non veg biriyani.