Spiced Pressure Cooker Chicken Biryani

1.Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

2.In the pressure cooker, heat the cooking oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

3.Add the sliced onions and sauté until they turn golden brown, about 5-7 minutes.

4.Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 2 minutes until fragrant.

5.Add the chopped tomatoes and cook until they soften, about 3-4 minutes.

6.Mix in the coriander powder, turmeric powder, red chili powder, and salt. Cook for 1-2 minutes to combine the spices well.

7.Add the chicken pieces to the pot and stir to coat them with the spice mixture. Cook for about 5-6 minutes until the chicken is browned on all sides.

8.Stir in the plain yogurt, chopped cilantro, and mint leaves. Cook for another 2-3 minutes until the chicken is well coated with the yogurt and herbs.

9.Add the soaked and drained basmati rice to the pot, followed by 4 cups of water and garam masala. Gently stir to combine all the ingredients without breaking the rice grains.

10.Close the pressure cooker lid and cook on high pressure for 6 minutes. Once done, allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.

11.Open the lid and fluff the biryani gently with a fork. Let it sit for 5 minutes before serving.