Chicken Biryani in Pressure Cooker

Clean and wash the Chicken (2.2 lb) and cut it to pieces.

Wash the Basmati Rice (3 cups) and strain it and keep it aside.

Marinate cut chicken with Onions (3), Fresh Ginger (2 Tbsp), Garlic (2 Tbsp), Green Chili Peppers (8), and Tomato (1).

Add Fresh Cilantro (2 Tbsp), Fresh Mint Leaves (2 Tbsp), and Curry Leaves (2), Ground Turmeric (1/2 tsp), Garam Masala (1 tsp), Yogurt (1 Tbsp), Cinnamon Sticks (2 in), Whole Cloves (4), Black Cardamom (4), Bay Leaf (1), Lime (1), and Salt (to taste). Set aside to marinate.

To a pressure cooker put the marinated chicken along with the marinade. Add washed rice.

Pour Water (3 cups). Water should be just above the rice. So adjust the amount of water accordingly. Do not add more water.

Mix well and close the cooker and switch on the flame. After one whistle switch off the flame and let the pressure go completely. Open the cooker and stir slowly. Serve hot with pickle and salad.