Ingredients

• 1.2 Lbs chicken, small pieces
• 2 Cups basmati rice (here 1cup = 160ml)
• 2 Cups coconut milk
• 1 Cup onion, thinly sliced
• 1 Tbsp coriander powder
• 1 Tbsp red chili powder
• 1 Tsp Biryani Masala
• 1 Bay leaf
• 1 Cinnamon stick
• 2 Dry red chili
• 1 Tbsp cumin seeds
• 1 Tsp fennel seeds
• 4 Green cardamoms
• 2 Tbsp ghee/ cooking oil
• Salt as required
• 1/4 Cup mint-coriander leaves

Directions

1. Step 1- Turn on IP to sauté mode and heat ghee or oil. When the display shows hot, splutter the whole spices (bay leaf, dry red chilies, cumin seeds, fennel seeds, green cardamoms, and cinnamon stick) and add sliced onion

2. Fry the onions until they turn golden brown and then add chicken. Along with chicken add red chili powder, coriander powder, biryani masala, and salt as required. Mix everything and well and fry the chicken for 8mins on sauté mode. Stir in between to avoid sticking at the bottom. The chicken is 80% cooked now

3. Add the coconut milk and 2 ½ cups of water. Add the soaked rice, mint-coriander leaves, and adjust salt as required. Stir gently to mix. Cancel the sauté button and press RICE (low pressure) button. Close the lid and turn the valve to seal position. The default display of time will be 12mins. You will hear a beep once it is done. Let the pressure goes off naturally

4. Open the lid, gently fluff the rice and garnish with coriander leaves. Serve with boondi raita and onion rings

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