Chicken Biryani

Yes,my all time favourite!
I love chicken biryani and I have mastered the art of biryani making.
Now here is my "Mint-Coriander" Biryani!

Ingredients:
Chicken- 1 kg
Coriander leaves- 1 bunch
Green Chilly- depends on spice level
Mint leaves- depends how minty you want the biryani to be
Whole of all garam masala*


black & white peppercorns
cloves
malabar leaves
mace blades
black & white cumin seeds
cinnamon
black, brown & green cardamom pods
nutmeg
star anise
coriander seeds

Basamati Rice- 4 cups
Coconut milk
Tomatoes -3
Oil/Ghee
Onion- 5 to 6
Curd- to marinate chicken
Lemon
Kasuri Methi
Ginger Garlic paste
Red Chilly Powder.

Procedure:
Take a thick bottom pan, in a low flame fry all of the whole garam masala till it leaves aroma.
Blend it in to a fine powder.

Make incision into the chicken pieces.
Marinate chicken with curd, garam masala powder,red chilly powder,garlic, ginger paste and kasuri methi.
Keep this over night in the refrigerator.

Take Basamati rice and wash it. After draining the water, spread it on a plate. Make sure that all the water has evaporated from the rice and it is dry.
Now in a pan, take ghee/oil, add bay leaf,cardamom,clove and fry it.
Add the rice and fry it in low flame. Make sure the rice is fried properly and keep it aside.

Blend coriander leaves, mint leaves, green chilly into a thicker paste.

In pressure cooker, pour oil. Add ginger garlic paste, onion finely chopped,tomatoes. Once onion turn golden brown add the marinated chicken, mint/coriander paste, salt to taste and let the chicken cook in the mix.
Dont add water as the marinated chicken will leave water.

Once chicken is cooked add the fried rice.
For 1 cup of rice we have to add 1 1/2 cup of coconut milk.
Squeeze lemon.
Pressure cook till 2 whistles.

Turn of the flame and let the rice and chicken cook.

Adding oil,spice level depends on individual taste.