Easy Pressure Cooker " Chicken Biryani "

ingredients

To marinate:
Chicken, 1.5 lbs
Yogurt, 3 Tablespoons
Garam masala, 1 teaspoon
Ginger garlic paste, 1 teaspoon
Turmeric Powder, 1/4 teaspoon
Lemon juice , from half lemon
Salt, to taste

The rest of the ingredients
Basmati rice, 2.5 cups
Water, 3 cups
Oil, 2 Tablespoon
Ghee, 2 Tablespoon
Fennel seeds, 1 teaspoon
Cloves, 4-5 nos
Cinnamon, 1 small piece
Cardamom, 4-5 nos.
Bay leaves, 2 nos
Large red onion, 1 no.
Green chillies, 2-3 nos.(depending on the spice level required)
Tomatoes, 2- 3 nos( depending on the size of tomato)
Chopped cilantro, 1 cup
Chopped mint, 1 cup
Chilli powder, 1 teaspoon.
Ginger garlic paste, 1 teaspoon
Salt to taste

How it is made?
First clean the chicken and mix all the ingredients listed under ” to marinate” and set it aside for atleast an hour. You can even plan ahead and marinate the night before and leave it fridge.
Wash the rice and drain excess water and set it aside, just right before starting cooking process.
Chop the onions (Lengthwise), cilantro, mint, slit green chillies and set them aside.
Heat oil in the pressure cooker, add fennel seeds, cinnamon, cloves, cardamom, bay leaves and fry for a minute or two.
Then add the chopped onions, slit green chillies and fry till the onions turn translucent.
Now add the chopped tomatoes, cilantro, mint leaves, ginger garlic paste, chilli powder and cook till the tomatoes turn mushy.
Then add the marinated chicken, along with the marinade and cover the cooker & cook for 4-5 minutes. (Just cover with a lid).
Now add the rice and water, adjust the salt and add some ghee mix well and pressure cook in medium for one whistle.Turn off the heat.
Let the pressure release and wait for 5 minutes then fluff it up and serve with Raitha.