Ingredients:

• Chicken 500 grams
• Basmati rice 500 grams (soak in water for 30 minutes)
• Onions 3 cups thinly sliced
• Tomatoes 2 cups thinly sliced
• Ginger 2 inch piece
• Garlic 10 cloves
• Green chilies 10 slit lengthwise and sautéed in oil and ground into paste along with ginger and garlic
• Cinnamon two 1 inch sticks
• Cloves 4
• Cardamom 3
• Bay leaf 1
• Red chili powder ¼ tsp
• Turmeric 1 pinch
• Yogurt 1 cup
• Mint 1 handful
• Cilantro 1 handful
• Ghee ½ cup
• Oil 1 cup

Procedure:

1. Add ½ cup oil to the pan and keep the stove on medium heat
2. Once the oil is hot add cinnamon, cloves, cardamom, and bay leaves
3. When the spices have spluttered add the onions and fry till the onions turn light brown
4. Then add tomatoes and fry till the onions have browned
5. Add the ginger/garlic/green-chili paste and keep frying for 2 minutes
6. Add the chicken pieces, little ghee, little oil, and little salt. Fry for 5 minutes
7. Add red chili powder, turmeric powder, and yogurt. Fry to 2 minutes
8. Add half of the mint and all of the cilantro; both chopped finely. Fry for 3 minutes
9. Pour the gravy into the electric cooker and add the basmati rice. Add water (2 cups water to 1 cup rice)
10. When the rice cooker is done cooking add the rest of the mint leaves to the biriyani

Notes:

• Mix the chicken pieces with salt, pinch of turmeric powder, red chili powder, lemon juice, ginger-garlic paste, yogurt and marinate for 30 minutes. Fry the chicken pieces in oil till lightly browned but do not cook the chicken pieces fully